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salt extra-virgin olive oil pancetta garlic white wine cream freshly ground black pepper linguine Romano eggs
Viewed: 11 - Published at: 3 years agoIngredients
- Salt
- 2 tablespoons extra-virgin olive oil
- 4 ounces pancetta or slab bacon, diced
- 1 teaspoon diced garlic
- 2 tablespoons white wine
- 1/2 cup cream
- 1 teaspoon freshly ground black pepper
- 1 pound fresh linguine
- 1 cup grated Pecorino Romano
- 2 eggs, whites and yolks separated
Method
- Put the 1 gallon water in a large pasta pot, season it with salt and bring it to a boil over medium heat.
- Add the oil and pancetta to a large saute pan over low heat.
- Cook the pancetta until crisp, being careful not to burn it, about 5 minutes.
- Add the garlic and stir for 5 seconds.
- Add the wine, cream and black pepper.
- Cook until the sauce coats the back of a spoon.
- Drop the fresh linguine into the water and stir to separate strands.
- When the pasta is just undercooked, remove it from the water and add it to the saute pan with the sauce.
- Gently stir for 1 minute.
- Remove the pan from the heat, add 1/2 cup of the cheese and the egg whites and stir, being careful not to break the noodles.
- Add the egg yolks and lightly toss.
- Transfer the pasta to a serving bowl or platter and garnish with the remaining cheese.
- Enjoy.
