Holiday meals are at times a labor of love, but in an effort to help ease the pressure, we would love to help you to make a savory seasonal dish that is as easy to make as it is delicious! This Italian pasta dish from Rome is made with egg, hard cheese, guanciale, and pepper. This dish is quick to make with only a few ingredients- no need to reach for jarred sauce when you come home late and grab a box of spaghetti from the kitchen cabinet.

The key to its taste is the quality ingredients. That’s why we are using Nellie’s Free Range Eggs which are Certified Humane. This means that these eggs come from hens raised on small free range farms which meet HFAC’s rigorous standards of care and pass their annual farm audit. Nellie’s was actually the first egg producer in the world to receive the Certified Humane® seal for the kind, ethical treatment of animals. Their family farmers treat all of the hens like they would treat any friend, with love and gratitude. In return, these happy, lovable hens provide families with nutritious, wholesome eggs. Nellie’s Hens are cage free and enjoy ample space and shelter, in clean, well-ventilated barns. They are fed a nutritious, high-quality feed free of antibiotics and added hormones.

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Ingredients

  • 1 pound spaghetti pasta
  • 1 tablespoon salt
  • 1 pound diced pancetta (Italian bacon) or thick cut bacon
  • 2 whole eggs
  • 4 egg yolks
  • 1 1/2 cups grated Pecorino Romano cheese divided
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons freshly chopped parsley to garnish
  • Optional: peas or thinly sliced mushrooms

Instructions

  1. Bring a large pot of water to a boil and season with salt.
  2. Cook pasta according to package directions. Reserve 1 1/2 cups of the pasta water before draining.
  3. In a large saucepan, cook bacon (or pancetta) over medium heat until crisp, about 7 to 10 minutes. Drain fat from bacon, reserving just 2 tablespoons of the grease.
  4. In a mixing bowl, whisk together egg yolks, eggs, and 1 cup Pecorino Romano cheese.
  5. Toss drained pasta with cooked bacon, and 2 tablespoons of bacon grease. Pour egg mixture in, along with reserved pasta water and toss together with pasta 2 minutes.
  6. Serve hot topped with remaining cheese, freshly ground pepper, and parsley to garnish.

*If you want to amp up the vegetables we’d recommend adding peas or thinly sliced mushrooms to saute in the bacon grease before adding the spaghetti!

 

This recipe post was sponsored by Nellie’s Free Range Eggs 

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