It's easy, and oh my is it good!
Featured Pinch Tips Video
- 5 oz
- pancetta, 1/3 inch dice
- 1 medium
- yellow onion, finely chopped
- 1/4 c
- dry white wine
- 3 large
- eggs, beaten
- 3/4 c
- finely grated fresh parmesan reggiano cheese
- 1/3 c
- finely grated fresh pecorino romano cheese
- 1 tsp
- finely ground black pepper
- 1/4 tsp
- 1 lb
- uncooked pasta
1Render the pancetta in a heavy, deep skillet over medium heat, about 2 minutes. Add the onions and cook, stirring occasionally, until the onion is golden -- about 10 minutes. Add the wine and boil until the liquid is reduced by half -- about 2 minutes.
2Cook 1 pound of your favorite pasta in boiling salted water until al dente.
3While the pasta is cooking, whisk together the eggs, both cheeses, salt and pepper. Drain the pasta and then add it to the hot onion/pancetta in the skillet and toss with tongs until well coated. Add the egg mixture, tossing until it combined. Serve immediately.
4Pancetta is an Italian cured meat very similar to bacon.
Don't use "cooking wine" - always use a wine that is good enough to drink!