This recipe from The Farmstead Egg Guide & Cookbook by Terry Golson is delicious, fun, and easy to make. It’s a family favorite. The eggs in this dish are added to the hot pasta, and that’s what cooks them.
Photo: Pixabay.com
Ingredients
- 1 pound spaghetti
- 3 eggs large
- 1/4 cup Romano cheese grated
- 1/2 cup parmesan cheese grated, plus more for serving
- 1 tablespoon olive oil
- 8 ounces pancetta cut into 1/2-inch dice
- 2 cloves garlic smashed and peeled
- 1/2 teaspoon kosher salt
- 2 tablespoons basil fresh, sliced
- 1/4 teaspoon black pepper freshly ground
Servings:
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions.
- While the pasta is cooking, crack the eggs into a large, shallow serving bowl. Whisk to break up the egg yolks. Stir in the cheeses.
- Also while the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the pancetta and garlic. Cook until the pancetta is crispy. Discard the garlic.
- As soon as the pasta is done, drain it in a colander. Shake a few times to remove the excess water, then put it in the bowl with the eggs and cheese, and toss. The hot pasta will cook the eggs.
- Add the pancetta with the olive oil to the pasta. Stir in the salt and garnish with the basil. Sprinkle the pepper on top. Serve immediately with additional Parmesan.
