- 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
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.
Scaled Down Recipe: This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of North End Caffe Manhattan Beach, CA