Prep: 20
Cook: 25
Serves: 4
Entrees and Italian


  • 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


  1. 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.
  2. 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.
  3. 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.

Drop some chicken or shrimp on this.