Rao's Recipes

• 1 lb. Rao’s Spaghetti Pasta
• ¼ cup Rao’s Extra Virgin Olive Oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, peeled and minced
• 4 ounces pancetta (or prosciutto), diced
• 3 large egg yolks, room temperature
• ½ cup heavy cream, room temperature
• ½ cup grated Parmigiano Reggiano cheese
• freshly ground black pepper to taste

Heat Rao’s Extra Virgin Olive Oil and butter in a large sauté pan over medium heat.  Add onion and pancetta, and cook until the pancetta is slightly crisp.  Remove from the heat and set aside.

In a bowl, whisk the egg yolks, cream and cheese. 

In a large pot of rapidly boiling salted water, cook Rao’s Spaghetti until al dente. Drain and return to the pot.  Add the cooked onion and pancetta to the pot.  Stir over high heat until the pasta is coated. 

Remove pasta from the heat, and add the egg, cheese and cream mixture. Toss until the pasta is coated.  Season with freshly ground pepper and serve immediately.

This entry was posted on Tuesday, May 12th, 2009 at 3:17 pm and is filed under Pasta. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.