Celebrate National Pasta Day in the best way.
YIELD: 2 serving prep time: 10min. cook time: 10 min.
From Michael Annandono, Executive Chef/Owner
12 oz. Spaghetti, dry
1Tbs. Sea salt, fine
1 Gal. Water
¼ C Pancetta, small dice
1 tsp. Black pepper
¼ C Chicken Stock
2 ea. Eggs, whole
2Tbs. Heavy Cream
¼ C Parmigiano Reggiano, grated
3 Tbs. Parsley, chopped
Sea salt and black pepper to taste
Boil water with sea salt and cook pasta until al dente. In a medium stainless steel bowl, whisk egg, cream, parmigiano reggiano, sea salt, black pepper and parsley. Reserve. In a medium sauté pan, brown chopped pancetta in butter until crisp, add black pepper and deglaze with chicken stock. When pasta is cooked, add to pancetta and stock mixture. Heat for 30 seconds. Add pasta to the egg and cheese mixture in the bowl and briefly heat bowl over open flame while constantly mixing. Plate and serve.