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Spaghetti With Bacon & Egg Sauce

Italian.Chef's picture
  Butter 2 Tablespoon
  Olive oil 1 Tablespoon
  Pancetta 1⁄2 Pound, cut into 4 or 5 slices and diced
  Egg yolks 4
  Whipping cream 1⁄3 Cup (5.33 tbs)
  Finely grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Spaghetti 1 Pound
  Parmesan cheese 4 Tablespoon (Additional)

Melt butter with oil in a small saucepan.
When butter foams, add pancetta.
Saute over medium heat until lightly colored.
Keep warm.
Beat egg yolks in a large shallow serving dish.
Beat in cream, 1/3 cup Parmesan cheese and salt and pepper.
This dish should be quite peppery.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add spaghetti.
Bring water back to a boil and cook spaghetti uncovered until tender but firm to the bite, 8 to 10 minutes.
Drain spaghetti and place in dish with egg yolk mixture.
Toss quickly.
Add sauteed pancetta and toss gently until mixed.

Recipe Summary

Difficulty Level: 
Main Dish

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