This dish has to be made fresh in small batches in order to have its full flavor potential. It is a rich dish, so try it as a side instead of a main dish.
Serves: 2Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 4 oz. spaghetti
- 3 Tbsp. thick-cut bacon
- 2 large eggs
- 1⁄4 cup grated Parmesan cheese
- 1⁄4 tsp. ground black pepper
- 1⁄8 tsp. ground nutmeg
- 1 cup white wine
- 2 Tbsp. butter
- Place a pot of water over high heat, cover it and let it come to a boil. Cook the pasta according to package directions.
- Place a skillet over medium-low heat. Chop the pancetta into matchstick-sized pieces and add to the skillet when it is warm. Cook until crispy. Drain off all but 1 tablespoon of the drippings.
- In a small bowl, whisk the eggs, cheese, pepper, and nutmeg. Increase the heat on the skillet to medium and add the wine. Stir occasionally and let the wine reduce until it is a light syrup. Add the butter and stir it until it melts. Reduce heat to low and let the skillet sit until the pasta is cooked.
- Drain the spaghetti and pour it into the skillet. Toss to coat the spaghetti evenly with the sauce. Pour the egg mixture over the pasta and stir vigorously until the noodles are coated and the egg has set. Serve immediately.