This rich Italian favorite is flavored with a sauce of pancetta, cream, eggs, and Parmesan.
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Martha Stewart Living, September 2000
- 1 tablespoon extra-virgin olive oil
- 10 ounces pancetta, cut into 1/2-inch dice
- 1 pound spaghetti
- 1 cup heavy cream, plus more if needed
- 4 large egg yolks
- 2 cups grated (about 5 ounces) Parmesan cheese, plus more for garnish
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Bring a large saucepan of water to a boil. Heat a medium skillet over medium heat. Add the olive oil and pancetta to skillet, and cook until the pancetta is browned, 3 to 4 minutes. Remove skillet from heat, and keep warm.
- Cook spaghetti in boiling water until al dente, about 8 minutes. While spaghetti is cooking, whisk cream, egg yolks, Parmesan, salt, and pepper in a medium bowl until combined. Drain pasta, and return to saucepan. Immediately stir in egg-and-cheese mixture until well combined. Add warm pancetta and fat from pan. Toss well. Thin sauce with additional cream, if necessary. Serve immediately, garnished with grated Parmesan cheese.
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