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Coal Miners'-style Spaghetti

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"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." — Filippo Berio Olive Oil

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Original recipe makes 4 servings Change Servings

1 tablespoon Filippo Berio® Extra Virgin Olive Oil
4 ounces pancetta, diced
Salt
1/2 pound spaghetti

3 large eggs, at room temperature and lightly beaten
3/4 cup grated Parmigiano-Reggiano cheese
Coarsely ground black pepper

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Directions

Heat the olive oil in a large saute pan and stir in the pancetta. Cook until crispy. Set aside and keep warm.
Cook the spaghetti until it is al dente, in 4 quarts of rapidly boiling, salted water.
Reserve 2 tablespoons of spaghetti cooking water. Drain the spaghetti in a colander. Immediately return the spaghetti to the pot and, keeping the heat very low, rapidly stir in the eggs, reserved water, and half the cheese. Toss continuously until the eggs are gently cooked and the sauce is creamy.
Add the reserved pancetta and any drippings. Stir well. Add a generous grinding of pepper. Transfer to a platter and sprinkle with the remaining cheese. Serve immediately.

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Footnotes

Recipe Provided by Chef Mary Ann Esposito

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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.

—katz

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Mar 07, 2013

Simple,quick and yummy !

—deb

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2 Ratings

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Nutrition

Calories
408 kcal
20%

Carbohydrates
43.6 g
14%

Cholesterol
181 mg
60%

Fat
16.1 g
25%

Fiber
1.9 g
8%

Protein
21.2 g
42%

Sodium
648 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Coal Miners'-style Spaghetti

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 408
Calories from Fat: 145

% Daily Value *
Total Fat 16.1g 25 %
Saturated Fat 5.6g 28 %
Cholesterol 181mg 60 %
Sodium 648mg 26 %
** Potassium 249mg 7 %
Total Carbohydrates 43.6g 14 %
Dietary Fiber 1.9g 8 %
Protein 21.2g 42 %
Sugars 1.9g
** Vitamin A 5 %
** Vitamin C < 1 %
** Calcium 25 %
** Iron 29 %
** Thiamin 67 %
** Niacin 73 %
** Vitamin B6 10 %
** Magnesium 16 %
** Folate 83 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.