375 g (¾ lb) egg tagliatelle
225 g (½ lb) sliced pancetta, about ½ cm (¼ inch) thick, cut into small pieces
1 small onion, chopped
30 ml (2 tablespoons) olive oil
375 ml (1 ½ cups) grated Parmigiano-Reggiano cheese
Salt and pepper
4 egg yolks
Grated Parmigiano-Reggiano cheese
1. In a large pot of salted boiling water, cook the pasta until al dente. Set aside 250 ml (1 cup) of the cooking water. Drain the pasta and return to the pot.
2. Meanwhile, in a large skillet, brown the pancetta and onion in the oil. Pour into the pot with the pasta and stir to combine.
3. In a bowl, combine the eggs with 125 ml (½ cup) of the cooking water and the parmesan cheese with a whisk. Generously season with salt and pepper. Pour over the pasta and toss to coat well.
4. Reheat over low heat, stirring constantly, until the egg mixture begins to thicken and lose its gloss. Adjust the seasoning. Serve in soup bowls. If desired, form a little nest in the center of the pasta and fill with an egg yolk. Sprinkle Parmesan cheese around the nest.
Preparation time: 15 min
Cooking time: 15 min
via: Ricardo Cuisine