- In a large saucepan, heat 4 tablespoons of the olive oil and sauté the onion and carrot for 5 minutes until soft, stirring occasionally with a wooden spoon.
- Add the pancetta with the ground pork and rosemary and cook, stirring continuously, until colored all over, about 5 minutes.
- Pour in the tomatoes, season with salt and pepper, and cook over medium heat for an additional 15 minutes, stirring occasionally. Let cool to room temperature.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and add to the meat sauce. Stir well and let cool.
- Preheat the oven to 350°F.
- Break the eggs into the pan of cooled pasta and sauce, then add the grated Parmesan. Mix together.
- Brush the remaining oil over the side and base of an 8 1/2-inch round nonstick baking dish with sides about 2 inches deep. Pour in the pasta mixture and spread out evenly.
- Cook in the center of the preheated oven for 20 minutes until crispy and set.
- Once cooked, let rest for 5 minute--it will be easier to cut and serve, as the layers will hold together. Serve hot or cold.
Recipe courtesy of Pasta Italiana: 100 Recipes from Fettuccine to Conchiglie by Gino D’Acampo/Kyle Books, 2012.