Servings: 4
Ingredients
- 1 tbsp extra virgin olive oil
- 8 oz pancetta or bacon - ⅓ inch diced
- 1 lb. spagetti noodles
- ½ onion (medium) finely chopped
- ½ cup dry white wine
- 2 tbsp butter
- 3 eggs
- ½ cup finely grated Romano Cheese plus more to top
- ¼ tsp black pepper + salt or to taste
- 1 tbsp fresh chopped parsley
- 2-3 leaves fresh basil torn
Instructions
- Bring a large pot of salted water to a boil for the pasta and cook to al dente. Reserve 1/4 cup of pasta water then drain the remaining water. Set pasta aside.
- Meanwhile, in a large skillet, heat the olive oil over medium heat until it begins to shimmer.
- Add the bacon and cook until golden brown and rendered, about 4-5 minutes. Using a slotted spoon, transfer to a bowl and reserve. Add the onions to the pan with the rendered bacon fat and sauté until they turn translucent and begin to brown at the edges, 8 minutes.
- Add in the white wine and allow to reduce over medium low heat. About 6-7 minutes.
- Add the reserved bacon and pasta water, butter along with the drained spaghetti noodles. Toss to coat.
- In a separate bowl whisk together the Parmesan, eggs salt, and freshly ground black pepper. Cook for about 2-3 minutes. Season with salt + pepper to taste.
- Top with freshly grated romano, chopped parsley and torn basil. Serve warm. Enjoy!
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