Ingredients
1. 1 pound spaghetti
2. 2 large egg yolks
3. 1/2 cup heavy cream
4. 1 tablespoon extra-virgin olive oil
5. 6 ounces thickly sliced pancetta, cut into 1/8-inch dice
6. 2 garlic cloves, thinly sliced
7. 1 cup freshly grated Parmesan cheese (3 ounces), plus more for serving
8. Pinch of freshly grated nutmeg
9. Freshly ground pepper
Directions
1. In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.
2. Meanwhile, in a small bowl, whisk the egg yolks and cream. In a large, deep skillet, heat the oil. Add the pancetta and cook over moderately high heat, stirring, until crisp, 4 minutes. Add the garlic and cook until golden, 1 minute.
3. Add the spaghetti to the skillet. Cook over low heat, tossing, until coated. Slowly add the reserved pasta cooking water and beaten egg yolks. Toss until coated with a creamy sauce, about 1 minute. Add the 1 cup of Parmesan and the nutmeg; season with pepper. Transfer to bowls and serve, passing extra Parmesan.
Ingredients:
* 1/4 pound (100 g) guanciale (see note), pancetta or bacon
* 1/2 cup (25 g) grated Pecorino Romano
* 4 egg yolks and 2 egg whites
* 1/4 cup (60 ml) heavy cream (optional)
* Olive oil, salt, and pepper
* A scant pound (400 g) of spaghetti
Preparation:
Set pasta water to boil. Meanwhile, dice the meat, sauté it in a tablespoon of oil till it’s well cooked, and drain the pieces on a paper towel. As soon as the water boils, salt it and add the pasta.
While the pasta’s cooking, lightly beat the yolks and one or two whites (just one white if you’re using the cream). As soon as the yolks and whites are combined, beat in the cheese, pinches of salt and pepper, and the cream, if you’re using it.
When the pasta’s done, drain it and transfer it immediately to a heated bowl. Add the pancetta and pour the egg mixture over the pasta, stirring briskly (the heat of the pasta will cook the eggs). Serve immediately.
Makes four servings.
Ingredients:
1 pound spaghetti
1/2 pound lobster mushrooms, cleaned and sliced
1 cup freshly and finely-grated pecorino romano
2 tablespoons unsalted butter
3/4 cup frozen green peas, thawed and drained
4 eggs, beaten
3 cloves garlic, minced
2 tablespoons finely-chopped Italian parsley
freshly-ground black pepper, to taste
sea salt, to taste
Bring a large pot of water to boil. Add 3 tablespoons of salt. Cook until almost al dente. Drain, reserving 1/4 cup of the cooking liquid.
While the pasta is cooking, heat a large saute pan over medium heat. Add the butter. Once bubbling, add the lobster mushrooms plus black pepper and sea salt to taste. Saute until the mushrooms release their liquid and cook, about 6 minutes. Add the garlic and more black pepper to taste. Saute just until aromatic, about 30 seconds.
Add the pasta, green peas, and the reserved cooking liquid to the pan. Cook one minute, shaking to mix the ingredients. Add the pecorino romano and more black pepper to taste, stirring to coat the pasta.
Remove the pan from heat. Add the beaten eggs, whisking vigorously until thickened but not scrambled. Serve immediately, garnished with the chopped parsley. Pairs well with a spicy Alsatian Gewürztraminer.