by Michael McCrery, Executive Chef, Tosi's
 

Any vegetable can be used in this versatile and quick-cooking pasta dish. Eliminate the pancetta for a great vegetarian entrée. Try this recipe with handmade pasta.

Photography By Gabrielle Sukich | January 09, 2018

Ingredients

  • 12 ounces pasta, any type, about ¾ of a box
  • 3 eggs
  • 2 cups heavy cream
  • ½ cup chopped pancetta or bacon, cooked
  • ½ cup pecorino Romano or 
Parmesan
  • 1 cup roughly chopped sun-dried tomatoes
  • Salt and pepper, to taste

Instructions

Serves 4

Cook the pasta until firm. Strain and place the pasta in a large sauté pan on high heat. Cook until pasta starts to stick to the pan. Whisk the eggs and cream together. Pour in around the edge of the pan so that the eggs do not scramble. Add the pancetta, cheese and tomatoes. Continue cooking for 2–5 minutes. Add salt and pepper to taste. This finishes nicely with more cheese.

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Ingredients

  • 12 ounces pasta, any type, about ¾ of a box
  • 3 eggs
  • 2 cups heavy cream
  • ½ cup chopped pancetta or bacon, cooked
  • ½ cup pecorino Romano or 
Parmesan
  • 1 cup roughly chopped sun-dried tomatoes
  • Salt and pepper, to taste
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