Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra-virgin olive oil

  2. 4 garlic cloves, crushed

  3. 1/2" strips

  4. cup white wine

  5. 1 lb dried spaghetti

  6. cup finely grated parmigiano -reggiano

  7. 1/4 cup finely grate pecorino -romano

  8. 2 teaspoons finely chopped parsley

  9. 2 egg s

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a large skillet over medium-high heat. Bring a pot of salted water to a boil.

  2. Add garlic cloves to the skillet, cook until golden, about 1 minute. Remove and discard garlic. Add pancetta cut into ½" long strips; cook until edges are crisp, 5-6 minutes. Add white wine, simmer until thickened, 2-3 minutes. Remove from heat. Add spaghetti to boiling water and cook until al dente. Drain, reserving ¼ cup pasta water. In a large bowl, whisk together parmigiano-reggiano, pecorino-romano, parsley and eggs. Slowly drizzle in reserved (hot) paste water while whisking constantly. Add spaghetti along with reserved pancetta mixture. Season with salt and pepper. Toss to combine.


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