• Sauté pan
  • Stock pot ~6qt
  • Tongs
  • A Sharp Knife 🙂


  • ~ 1 pound of pancetta, diced
  • 3 to 4 eggs, beaten
    • If safety is a concern, ask your grocer to carry Pasteurized Eggs (not confusing them with Pasture Raised)
  • Half cup of parsley, chopped
  • 3-4 garlic cloves, minced
  • 1 to 2 cups of Pecorino Romano, finely-shredded
  • One box of spaghetti


  1. Start the stock pot of water on high, do your prep work.
  2. When the water is boiling and prep is finished, add the spaghetti to the pot and start cooking the sauce…
  3. In an oiled sauté pan over med-high heat, brown the pancetta
  4. Add the garlic and sauté until fragrant
  5. Evenly add parsley
  6. Add half a ladle of the pasta cooking water to deglaze
  7. Turn off the heat
  8. Add al dente pasta and toss
  9. Add the beaten eggs and stir thoroughly
    • It needs to finish creamy, not scrambled
  10. Add 1/4 to 1/2 of the pecorino, stir.
  11. Turn into a bowl and finish with more cheese.


  • This is more of a Sardinian dish and…
    • No, you do not use cream.
    • No, you do not use parmesan cheese.
    • It’s a very quick-turn dish

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