The whole family will be satisfied with this mouth-watering dinner.
Recipe by Kimme Hargrove
2 eggs, at room temperature
¼ cup Romano cheese, grated
¼ cup Parmesan cheese, grated + extra for garnish
1 pound spaghetti
1 tablespoon olive oil
4 ounces pancetta, diced
4 garlic cloves, minced
½ cup white wine
Salt and pepper, to taste
¼ cup fresh parsley + extra for garnish
Whisk eggs with both cheeses until combined, and set aside.
Cook spaghetti in salted water according to package directions.
While noodles are cooking, heat olive oil in a saute pan over medium heat. Add pancetta, and cook for 4-5 minutes until slightly crisped. Add garlic, and saute for another minute. Add the white wine, and reduce sauce by half.
Drain noodles (reserving 1 cup of pasta water) and immediately add to the egg/cheese mixture. Toss using tongs, allowing the heat from the noodles to cook the eggs. Pour pancetta mixture over the top of the pasta, and toss again. Add reserved pasta water ¼ cup at time to thin sauce, if desired. Add salt and pepper to taste. Add parsley, and toss once more.
Serve in a twisted mound on a plate with extra parsley for garnish.