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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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One of the simplest yet most impressive pasta dishes, enjoy! Ingredients:
3 garlic cloves, halved |
3 tablespoons olive oil |
210 g pancetta, diced |
fresh ground pepper |
1 cup veal stock or 1 cup beef stock |
1/4 cup dry white wine |
4 eggs |
1/4 cup 35% cream |
3 tablespoons bella lodi cheese, grated |
3 tablespoons romano cheese, grated |
salt and pepper |
3/4 lb spaghetti |
1 tablespoon chopped parsley |
Directions:
1. In a saucepan, heat the garlic, pancetta and pepper in the olive oil, cooking until pancetta is lightly browned.
2. Deglaze with the stock and wine. Allow to reduce for several minutes over high heat.
3. In a bowl, beat the eggs, cream and cheeses (reserve a little cheese for garnish). Add salt and pepper to taste, then set aside.
4. In a large pot, cook the spaghetti in boiling salted water until just al dente.
5. Drain the pasta. Place in the pan with the liquid. Remove from heat and add the pancetta and the egg mixture.
6. Stir quickly. Transfer to a heated serving platter and serve with a generous sprinkling of grated cheese and chopped parsley.
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