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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Another one of Angelo's dishes. Note that the cooked pasta needs to be added immediately to the raw egg mixture in order to cook the egg. Ingredients:
1 lb spaghetti |
1 teaspoon olive oil |
6 ounces pancetta, diced |
4 eggs |
1 cup heavy cream |
1 cup grated parmigiano-reggiano cheese |
1 teaspoon black pepper |
Directions:
1. Cook the pasta in a large pot of boiling water until tender.
2. Meanwhile, in a large frying pan, heat the oil over medium heat.
3. Add the pancetta and cook until lightly browned, for 3-4 minutes.
4. In a large bowl, beat the eggs with the cream until blended.
5. Stir in half a cup of parmigiano cheese and pepper.
6. Drain the pasta and pour into the bowl with the egg and cream mixture.
7. Toss together.
8. Add the pancetta and drippings and toss again to coat well.
9. Serve immediately.
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