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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe comes from *Joy of Cooking* where it is called Spaghetti with Egg and Cheese. Written for American audiences at a time when pancetta was virtually unavailable, it calls for bacon instead. Actually both are delicious - just different - so I'd try it with each and make up your own mind. Not the healthiest thing to eat, but some good as an occasional treat! Ingredients:
1 lb spaghetti |
2 tablespoons olive oil |
6 slices bacon, finely cut |
1/2 cup dry white wine |
3 eggs |
1/3 cup parmesan cheese, grated |
1/3 cup romano cheese, grated |
Directions:
1. Cook the spaghetti in boiling salted water for 10 minutes.
2. In the meantime cook the bacon in the olive oil in a small skillet until the bacon is crisp. Add the wine and reduce until the wine has evaporated.
3. In a bowl, beat together the eggs and the cheese.
4. Drain the spaghetti and return it to the hot saucepan. Add the egg and cheese mixture and the hot bacon fat and bits, stirring it in quickly. The heat of the spaghetti will cook the egg mixture.
5. Correct the seasoning and serve immediately.
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