Ingredients
- 1 pound spaghetti
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 8 ounces pancetta cubed
- 4 eggs, separated
- 1 cup whole milk
- 1/2 cup freshly grated pecorino
- 1 1/4 pounds asparagus tops
- 2 cups fresh peas, blanched
- 2 cups asparagus tops
Instructions
- Add the spaghetti to boiling salted water.
- Meanwhile in a saute pan, heat the extra-virgin olive oil. Add the garlic, and pancetta, and cook for a few minutes. Remove the garlic when it is golden brown, and then lower the heat.
- In a bowl, whisk together the milk, pecorino cheese, salt, and lots of black pepper. Separate the eggs, making sure not to break the yolks. Add the egg whites to the milk mixture, and mix well.
- When the spaghetti is al dente stage, drain well. Add the pasta to the saucepan with the pancetta, and remove from heat. Pour in the milk mixture, and stir for a minute or so. The heat from the spaghetti will cook the egg and thicken the sauce.
- Plate and garnish each serving with an egg yolk on top. Add the fresh ground black pepper and serve immediately.
Add Vegetables
- Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon dripping from skillet. Add asparagus to skillet; sauté 3 minutes . Add peas and sauté until vegetables are tender, about 2 minutes.
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