Coal Miners'-Style Spaghetti

Coal Miners'-Style Spaghetti
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  • Coarsely ground black pepper
  • 4 oz. pancetta, diced
  • ½ lb. Spaghetti
  • 1 Tbs. Filippo Berio® Extra Virgin Olive Oil
  • 3 large eggs, at room temperature and lightly beaten
  • ¾ cup grated Parmigiano-Reggiano cheese
  • Salt

Heat the olive oil in a large sauté pan and stir in the pancetta. Cook until crispy. Set aside and keep warm in pan. 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 br...

View full recipe at Fine Cooking


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