Recipe courtesy of Mario Batali
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
None

Ingredients

  • 1/2 medium onion, finely chopped
  • 4 ounces pancetta, chopped into 1/4inch cubes
  • 1/2 cup cream
  • 4 eggs
  • 1/4 cup freshly grated pecorino plus 1/4 cup
  • 1 pound spaghetti # 5 Barilla
  • 4 tablespoons freshly ground black pepper

Directions

Bring 6 quarts water to boil and add 2 tablespoons salt.

Place onion and pancetta in a 12 inch to 14 inch saute 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 atop each portion and serve.

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