5 ounces pancetta
2 cups frozen pearl onions (defrosted)
1/4 cup dry white wine
1 pound spaghetti
3 large eggs
1 1/2 cup grated parmesan cheese
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt

1) Medium dice the pancetta and toss in a deep frying pan over medium heat and cook until the fat renders (about 5-10 minutes).

2) Add the onions and cook until the onions are cooked through and just beginning to brown.

3) While the pancetta/onion mixture is cooking, start boiling the water and cook the spaghetti until al dente.

4) After the onions are cooked, add the white wine to the pancetta/onion mixture and turn up the heat. Boil this for about 2 or 3 minutes until it’s reduced by half.

5) Turn off the heat.

6) Add cooked spaghetti to the pan and toss to coat.

7) Whisk together eggs, cheese, salt and pepper.

8) Add egg mixture to pan and toss.

Enjoy! This is definitely one of my tastier recipes.

This entry was posted on Wednesday, January 3rd, 2007 at 8:17 pm and is filed under . You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.