I’ve made this dish once before, but if memory serves me correctly; the recipe was more along the lines of an alfredo sauce. I was a little nervous because the sauce is mainly egg and isn’t cooked. I guess tossing the sauce in hot pasta is enough cooking time?
This dish is simple to make, but it also tastes simple. In my opinion, anyway. It could have used something to pep it up a bit. Perhaps next time I’ll try it with a pinch crushed red chili flakes, garlic or even some basil.
- 1 lb . dried spaghetti, linguine, or fettucine
- 1 T. olive oil
- 8 oz. pancetta or lean bacon, chopped
- 3 eggs
- 6 T. whipping cream
- salt and pepper
- 4 T. freshly grated parmesan cheese
- Bring a large, heavy-bottom pan of lightly salted water to a boil. Add the pasta, return to a boil, and cook for 8 to 10 minutes, or until tender but still firm to the bite.
- Meanwhile, heat the olive oil in a heavy-bottom skillet. Add the chopped pancetta or bacon and cook over medium heat, stirring frequently for 8 to 10 minutes. Drain the oil from the pan.
- Beat the eggs with the cream in a small bowl and season with salt and pepper. Drain the pasta and return to the pan. Tip in the contents of the skillet, then add the egg mixture and half the parmesan cheese. Stir well, then transfer to a warmed serving dish. Serve immediately, sprinkle with the remaining parmesan cheese.