Recipe by Filippo Berio Olive Oil
"Crispy pancetta-Italian bacon-and a creamy pasta sauce of Parmigiano-Reggiano cheese and eggs meld with spaghetti to create a quick but satisfying classic dish."
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Filippo Berio® Extra Virgin Olive Oil
eggs, at room temperature and lightly beaten
grated Parmigiano-Reggiano cheese
Coarsely ground black pepper
I've made this recipe several times with bacon instead of pancetta. As mentioned already, it is simple, quick, and yummy - one of those recipes where you're bound to have the ingredients already in your home.
Got this recipe from our parish priest in the mid 70's. Have always made w/ bacon. It is wonderful but the key is to not skimp on the ground pepper.If you want to really bump up the calories & flavor add 1/3 cup of heavy cream before serving.
Alright, perhaps someone can troubleshoot me. I followed the recipe exactly, except for the oil brand (I used the EVOO I had in my cupboard, Bertoli I think, which I bought quite recently) and the whole thing had a *nasty* burnt taste. Blech. I cooked the pancetta over medium heat and didn't overcook it (I removed it just when it was getting crispy) and I didn't notice any smoking or browning of the oil. The rest of the recipe went as planned, and I didn't notice anything was off before I tasted it. Any suggestion, anyone?
Simple,quick and yummy !
* Percent Daily Values are based on a 2,000 calorie diet.
Coal Miners'-style Spaghetti
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 145
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