Hands-On Time
15 Mins
Total Time
15 Mins
4 (serving size: 2 cups)
Greg DuPree

How to Make It

Step 1

Cook pancetta in a large skillet over medium, stirring occasionally, until lightly browned, about 4 minutes. Add shiitakes and garlic; cook, stirring often, until tender, about 6 minutes. Set aside.

Step 2

Cook spaghetti according to package directions; reserving 3 tablespoons cooking liquid. Meanwhile, whisk together pecorino Romano, egg yolks, and egg in a large serving bowl.

Step 3

Add hot spaghetti and reserved cooking liquid; toss until cheese is melted and yolks thicken. Stir in shiitake mixture; garnish with parsley.

Chef's Notes

Note: The heat from the pasta cooks the eggs, but not thoroughly. It may be advisable for young children, the elderly, and anyone with a compromised immune system to avoid eating this dish.

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