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  • Prep Time


  • Total Time


  • Servings



  • Pepper to taste

  • 1

    lb. pasta, spaghetti or rigatoni

  • ¼

    cup EVOO, to coat bottom of pan

  • ¼

    lb. pancetta (Italian bacon), chopped (regular bacon will substitute)

  • 1

    tsp. red pepper flakes, optional

  • 6

    garlic cloves, chopped

  • ½

    cup dry white wine

  • 2

    large egg yolks

  • Romano cheese, fresh grated

  • Parsley, flat leaf, chopped

  • 6-8

    Italian sausages


Boil pasta to aldente. Cook sausages in pan, reserve some oil for pasta or replace olive oil with sausage oil. In large skillet, over medium heat, add oil (or sausage oil) and pancetta. Brown 2 minutes. Add red pepper flakes and garlic, cook 2-3 min. more. Add wine and stir up pan drippings. In separate bowl, beat egg yolks and add about 1/2 cup of hot pasta cooking water. This tempers the eggs and keeps them from scrambling when aded to the pasta. Drain pasta well and add to skillet with pancetta and oil. Pour egg mix over pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add cheese (lots!) and pepper. Continue to toss and turn pasta until it soaks up egg mix and thickens. Garnish with parsley and more cheese.


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