Creamy Italian Spaghetti with Pancetta & Eggs
Indulge in a delicious twist on a classic breakfast with this Creamy Italian Spaghetti with Pancetta & Eggs. Inspired by Anna Martini's recipe from her acclaimed 'Pasta & Pizza Cookbook', this dish is a delightful fusion of flavors and textures. The crispy pancetta provides a rich, savory base, while the creamy egg mixture, kissed with fresh tomatoes and aromatic Italian herbs, brings a lusciousness that envelops the spaghetti. Perfect for breakfast or brunch, this dish is sure to impress your loved ones and offer a satisfying start to your day.
N/A
Servings
300
Calories
9
Ingredients
Ingredients
Pancetta (or bacon)
1/4 lb (Cut into small strips)
Olive oil (or butter)
1 tablespoon (N/A)
Spaghetti
1/2 lb (N/A)
Eggs
4 (Beaten)
Light cream
2 tablespoons (N/A)
Parmesan cheese
2/3 cup (Freshly grated, divided)
Large tomato
1 (Seeded and diced)
Italian seasoning
1/2 teaspoon (N/A)
Salt
to taste (N/A)
Instructions
1
In a large skillet, heat the olive oil (or butter) over medium heat. Add the pancetta (or bacon) and cook until it turns crispy and the fat has rendered, about 5-7 minutes. Remove from heat and set aside, keeping it warm.
2
In a pot of boiling salted water, cook the spaghetti according to the package instructions until al dente. Reserve about 1/2 cup of the pasta water before draining the spaghetti.
3
While the pasta cooks, beat the eggs in a large mixing bowl until well combined. Whisk in the light cream, half of the grated Parmesan cheese, and the Italian seasoning. Fold in the diced tomatoes gently to combine.
4
Once the spaghetti is done, drain it and immediately transfer it to the skillet with the cooked pancetta. Pour a small amount of the reserved pasta water if the mixture looks dry. Stir well to combine and allow the spaghetti to absorb the flavors from the pancetta.
5
Next, pour the egg and tomato mixture over the warm spaghetti and pancetta. Stir continuously over medium heat until the eggs are just set, creating a creamy sauce. Be careful not to overcook the eggs; they should remain slightly runny for the best texture.
6
Serve the spaghetti immediately, garnished with the remaining Parmesan cheese and a sprinkle of salt to taste.
Nutrition Information
17.5g
Fat
22.5g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Creamy Italian Spaghetti with Pancetta & Eggs.
Who inspired this Italian spaghetti recipe?
The recipe is inspired by Anna Martini's recipe from her 'Pasta & Pizza Cookbook'.
What can I use as a substitute for pancetta?
You can use an equal amount of bacon if pancetta is not available.
Is this dish suitable for breakfast?
Yes, it is described as a delicious twist on a classic breakfast and is perfect for brunch.
How many eggs are required for this recipe?
This recipe requires 4 eggs, which should be beaten.
What type of pasta is used?
The recipe uses 1/2 lb of spaghetti.
How much Parmesan cheese is needed?
You need 2/3 cup of freshly grated Parmesan cheese, which is used in both the sauce and as a garnish.
How do I prepare the tomato for this dish?
One large tomato should be seeded and diced before being folded into the egg mixture.
What is the recommended cooking time for the pancetta?
The pancetta should be cooked for about 5-7 minutes until it turns crispy and the fat has rendered.
Should I save the pasta cooking water?
Yes, you should reserve about 1/2 cup of the pasta water before draining the spaghetti.
Why is pasta water reserved for this recipe?
The reserved pasta water is used to add moisture if the spaghetti and pancetta mixture looks dry.
What kind of cream is used in the sauce?
The recipe calls for 2 tablespoons of light cream.
What seasoning provides the Italian flavor profile?
The dish uses 1/2 teaspoon of Italian seasoning.
How do I cook the eggs for the best texture?
Stir the egg mixture continuously over medium heat until just set; they should remain slightly runny for a creamy texture.
What fat should I use to cook the pancetta?
You can use either 1 tablespoon of olive oil or butter.
How many calories are in a serving?
Each serving contains 300 calories.
What is the protein content of this recipe?
This dish provides 12.5g of protein per serving.
How much fat is in this spaghetti dish?
There are 17.5g of fat per serving.
What is the carbohydrate count?
The dish contains 22.5g of carbohydrates per serving.
What tags describe this meal?
Tags include breakfast, brunch, italian, pasta, eggs, pancetta, comfort food, and quick meal.
How many ingredients are in this recipe?
There are 9 ingredients listed in the recipe.
What should I do immediately after draining the pasta?
Immediately transfer the spaghetti to the skillet with the cooked pancetta to absorb the flavors.
What is the final step before serving?
Garnish the spaghetti with the remaining Parmesan cheese and a sprinkle of salt to taste.
How do I prepare the pancetta?
The pancetta should be cut into small strips before cooking.
Should the eggs be beaten before mixing with other ingredients?
Yes, beat the eggs in a large mixing bowl until well combined before whisking in cream and cheese.
What type of cheese is used?
Freshly grated Parmesan cheese is specified for this recipe.
Can this be considered a quick meal?
Yes, it is tagged as a quick meal, suitable for a satisfying start to the day.
How is the Italian seasoning used?
It is whisked into the egg and cream mixture along with the Parmesan cheese.
What level of heat is used for the skillet?
The skillet should be heated over medium heat for both the pancetta and the egg sauce.
What is the texture goal for the spaghetti?
The spaghetti should be cooked until it is al dente.