Spaghetti with Pancetta and Raw Eggs from The Classic Pasta Cookbook by Giuliano Hazan
Many recipes I’ve seen for this dish call for cream, but the classic version never uses cream. The dish’s creaminess is created by tossing hot pasta with raw eggs. I like to use just the yolks,...
Ingredients
- ⅓ cup white wine
- 4 ounces pancetta cut from a ¼” thick slice into strips 1” long and ⅛” thick
- Freshly ground black pepper
- 1 tablespoon freshly grated pecorino Romano
- Salt
- 3 tablespoons freshly grated Parmigiano-Reggiano
- 4 egg yolks
- 1 pound spaghetti
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 tablespoon finely chopped flat leaf Italian parsley
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