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Add a photoServings: 6
Ingredients
- Salt as needed
- 1/2 lb pancetta cut in 1/2" slices (or possibly good slab bacon)
- 4 x garlic cloves
- 3 Tbsp. extra virgin olive oil
- 1/4 c. dry white wine
- 1 1/4 lb spaghetti
- 2 x Large eggs
- 1/2 ounce Romano cheese freshly grated
- 2 ounce Parmigiano-Reggiano cheese freshly grated Freshly-grnd black pepper to taste
- 2 Tbsp. minced parsley
Directions
- Bring a large pot of salted water to boil.
- Meanwhile, cut the pancetta or possibly bacon into strips not quite 1/4-inch wide.
- Lightly mash the garlic with a knife handle, sufficient to split the cloves and loosen the skin; throw away the skin. Place the garlic and extra virgin olive oil in a skillet and turn the heat to medium-high. When the garlic turns a deep gold, about 2 min, remove it and throw away.
- Place the strips of pancetta or possibly bacon in the pan and cook till they just begin to crisp at the edges, stirring often, about 5 min. Add in the wine and let it bubble away for 1 to 2 min, then turn the heat off.
- Add in the spaghetti to the boiling water, and cook till al dente, about 8 to 10 min. Drain.
- Break the Large eggs into the serving bowl in that you'll be tossing the pasta. Beat them lightly with a fork, then add in the Romano and Parmigiano-Reggiano, a liberal grinding of pepper and the minced parsley. Mix thoroughly.
- Add in the spaghetti to the bowl and toss rapidly, coating the strands well. Briefly reheat the pancetta or possibly bacon over high heat, turn the entire contents into the bowl of spaghetti and toss thoroughly again. Serve at once.
- This recipe yields 6 servings.
- Caution: Although many recipes call for uncooked Large eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends which infants, the elderly and immuno-compromised people avoid raw Large eggs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 6 servings | |
| Calories 513 | |
| Calories from Fat 116 | 23% |
| Total Fat 13.1g | 16% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 591mg | 25% |
| Potassium 388mg | 11% |
| Total Carbs 72.33g | 19% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.77g | 2% |
| Protein 23.1g | 37% |
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