
Prep Time
20 Minutes
Cook Time
25 Minutes
Servings
4
Ingredients
12
ounces
Linguine
2/3
cup
grated parmesan cheese
1/4
cup
pecorino romano cheese
2
tablespoons
finely chopped parsley
2
large
eggs
3
tablespoons
olive oil
6
ounces
pancetta chopped
1/2
small
onion small dices
3
cloves
garlic
1/4
cup
dry white wine
1
grind
pepper
1/2
cup
peas - thawed
Instructions
- BRING a large pot of salted water to a boil. Add linguine and cook according to the package directions, until al dente. Drain, reserving 1 cup pasta water. WHILE the pasta is cooking, whisk together in a large bowl the Parmesan, Pecorino Romano, parsley, and eggs. Slowly drizzle in some of the reserved pasta water, whisking until the mixture is well combined and forms a sauce for the pasta.
- HEAT OIL a 12-inch skillet over medium heat. Add pancetta and cook until edges are crisp, about 6 minutes. Remove the pancetta with a slotted spoon and reserve. Drain off all but 1 table spoon of fat from pan. Add onion and sauté until soft and translucent, about 4 minutes. Add the garlic and sauté one minute more. Add the wine and cook until almost all the liquid is evaporated. Remove the pan from the heat.
- ADD the onions, pancetta, peas, and linguine to the egg-and-cheese mixture. Season with salt and pepper. Toss well to combine and serve with more parmesan.
TipsDrop some chicken or shrimp on this.
Category
Entrees
Italian