Our Recipes > Coal Miners' - Style Spaghetti
Back

Coal Miners' - Style Spaghetti

Coal Miners' - Style Spaghetti

INGREDIENTS

This recipe features Filippo Berio Extra Virgin Olive Oil

  • 1 tablespoon Filippo Berio Extra Virgin Olive Oil
  • 4 ounce chunk pancetta, diced
  • 1/2 pound spaghetti
  • 3 large eggs at room temperature and lightly beaten
  • 3/4 cup grated Parmigiano Reggiano cheese

DIRECTIONS

Course: Main Dishes

Prep: Easy

Serves: 4

Method: Stove Top Cooking

  1. Heat the olive oil in a large sauté pan and stir in the pancetta. Cook until crispy. Set aside and keep warm.
  2. Cook the spaghetti until it is al dente, in 4 quarts of rapidly boiling, salted water. Al dente means still firm but no uncooked flour is visible when a strand of spaghetti is broken in half.
  3. Drain the spaghetti in a colander, and save 6 tablespoons of the water. Add 2 tablespoons of the reserved water to the sauté pan with the spaghetti and toss well for a few minutes over low heat to get the spaghetti really hot. Remove the pan from the stovetop and rapidly stir in the beaten eggs, 2 more tablespoons of the reserved water, and half the cheese. Combine well. If the spaghetti seems dry, add the last 2 tablespoons of the cooking water.
  4. Add the reserved pancetta and any drippings. Stir well. Add a good grinding of the pepper. Add salt if needed. Transfer to a platter and sprinkle with the remaining cheese. Serve immediately.

Recipe Provided by Chef Mary Ann Esposito