Tony learned how to make this in Italy...so good.
- Kimberly
Ingredients
- 1/2 medium onion, finely chopped
- 4 oz pancetta, chopped into 1/4 inch cubes
- 4 oz cream
- 4 eggs
- 1/4 cup freshly gated pecorino plus 1/4 cup
- 1 lb spaghetti
- 4 Tbs freshly ground black pepper
Preparation
Bring 6 quarts water to boil and add 2 tablespoons salt.
Place onion and pancetta in a 12 inch to 14 inch sauté pan and cook over medium heat until both onions and pancetta are translucent, about 8 to 10 minutes. Add cream and cook 1 minute.
Separate eggs, being careful to keep yolks whole.
Cook spaghetti according to package instructions and drain well. Put hot pasta into pan and toss over medium heat until coated.
Add 1/4 cup pecorino and stir through. Remove from heat and vigorously stir in egg whites.
Divide among 4 plates and top each with 1 yolk. Divide remaining grated cheese and black pepper and serve.