6,2 / 10
ready in 30 min.
- salt (to taste)
- 16 ozs dry Penne
- 1 Tbsp good-quality olive oil
- 6 ozs Pancetta (chopped)
- 2 cloves garlic cloves (peeled and finely chopped)
- ¼ cup dry white wine
- ¼ cup heavy cream
- 2 large eggs
- 1 cup freshly grated Parmesan (plus extra to serve)
- ¼ cup fresh oregano (or parsley)
- freshly ground Black pepper (to taste)
Bring a large pot of salted water to a boil, add pasta and cook according to package instructions or until al dente. Drain well.
Meanwhile, heat olive oil in a large skillet over medium heat and cook chopped pancetta until slightly crisp and the fat is rendered, about 2 to 3 minutes, stirring frequently. Add garlic, continue cooking for an additional minute. Add the wine and heavy cream and cook until slightly thickened, about 3 to 4 minutes.
Meanwhile, in a separate bowl whisk the eggs and add Parmesan; whisk again until smooth and blended. Season with salt and pepper, to taste. Set aside.
Add the hot, drained penne to the skillet with the pancetta and cream sauce. Toss to coat spaghetti. Add the egg and cheese mixture and quickly heat through, whisking until the eggs thicken. Remove from heat so the eggs do not scramble. Add chopped oregano and toss. Divide between plates and serve immediately. Sprinkle with additional cheese, if desired.