Coal Miners'-style Spaghetti

2 Reviews

“Crispy pancetta-Italian bacon-and a creamy pasta sauce of Parmigiano-Reggiano cheese and eggs meld with spaghetti to create a quick but satisfying classic dish.” - by Filippo Berio Olive Oil

Ingredients

1 tablespoon Filippo Berio® Extra Virgin Olive Oil
4 ounces pancetta, diced
Salt
1/2 pound spaghetti
3 large eggs, at room temperature and lightly beaten
3/4 cup grated Parmigiano-Reggiano cheese
Coarsely ground black pepper

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 4 servings

Directions

Heat the olive oil in a large saute pan and stir in the pancetta. Cook until crispy. Set aside and keep warm.
Cook the spaghetti until it is al dente, in 4 quarts of rapidly boiling, salted water.
Reserve 2 tablespoons of spaghetti cooking water. Drain the spaghetti in a colander. Immediately return the spaghetti to the pot and, keeping the heat very low, rapidly stir in the eggs, reserved water, and half the cheese. Toss continuously until the eggs are gently cooked and the sauce is creamy.
Add the reserved pancetta and any drippings. Stir well. Add a generous grinding of pepper. Transfer to a platter and sprinkle with the remaining cheese. Serve immediately.

Nutrition

Amount Per Serving (4 total)

Calories
408 cal
20%

Fat
16.1 g
25%

Carbs
43.6 g
14%

Based on a 2,000 calorie diet

Share It

Reviews (2)

Rate This Recipe

katz

Apr. 4, 2013

"I've made this recipe several times with bacon instead of pancetta. As mentioned already, it is simple, quick, and yummy - one of those recipes where you're bound to have the ingredients already in y..." See moreour home."