Ingredients

  • Margherita Pancetta

  • Water

  • 4 cloves garlic, minced

  • 3 large eggs

  • 1 large egg yolk

  • 1 1/4 cups finely grated Parmesan cheese, plus more for serving (2 oz)

  • Salt and pepper, to taste

  • 1 lb spaghetti or linguine

  • Chopped fresh parsley, for garnish

Details

Product:

Pancetta

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

  1. In skillet, add pancetta and ½ cup water; bring to simmer. Reduce heat to medium-low, and cook until crisp. Strain, reserving 1 tsp of fat in pan. Return pan to heat, and saute garlic until fragrant.
  2. In medium mixing bowl, add pancetta fat with garlic. Add eggs, egg yolk, Parmesan and pepper to garlic mixture, and whisk.
  3. Boil water in dutch oven. Add spaghetti and salt to boiling water, and cook until al dente.
  4. Drain pasta into colander in bowl, reserving pasta water in bowl. Measure out 1 cup hot pasta water.
  5. Slowly pour and whisk ½ cup pasta water into egg mixture; then slowly pour mixture over pasta, tossing to coat. Add pancetta, and toss to combine. Season.
  6. Let pasta rest, tossing frequently, 2-4 minutes, until sauce has thickened slightly and coats pasta. Thin with remaining ½ cup hot pasta water. Serve immediately topped with additional parmesan and parsley.