I loved this dish! It was authentic and full of flavor. Delicious! Ali followed the recipe except she did not add garlic or parsley because she said her grandfather stopped using those ingredients in her youth.
From start to finish, this recipe will take you about 30 minutes.Ingredients
1/2 lb. pancetta or bacon (cut into 1/4 inch strips)
4 cloves garlic peeled and slightly crushed (optional)
1 tbsp olive oil
1 tbsp butter
1/4 cup dry white wine
5 tbsp grated Romano cheese
1/2-3/4 cup grated Parmesan cheese
Fresh ground paper to taste
2 tbsp finely chopped parsley (optional)
1 lb. spaghetti noodles Directions
Prepare spaghetti according to package instructions. Add salt to the water.
Put oil, butter, and garlic in a small pan.
Brown garlic until it is a deep golden color, then remove and discard the garlic.
Add pancetta to the pan and fry on medium high heat until the edges are slightly crisp. (If you are using bacon, fry bacon in a small pan, and when 2 tbsp. of fat are released, remove bacon and add to butter mixture to complete frying.)
Add wine, and when wine has completely boiled away, turn off heat.
Break open eggs into a large bowl that you will use later to serve the spaghetti.
Beat eggs slightly.
Add cheeses, pepper, and parsley.
Drain spaghetti in colander, shake away moisture, and add it to the bowl containing the egg, cheese, and parsley mixture.
Toss rapidly and thoroughly until well coated.
Pour contents of pancetta/bacon pan over it.
Toss again and serve immediately.