Open a bottle of wine, put on the cooking apron and transform the kitchen into a temporary trattoria featuring a classic Italian dish from chef Joseph Scarpone.
“At 40, some people experience a mid-life crisis,” he said. “I call it a mid-life awakening.”
1 pound of spaghetti, cooking according to the package directions
About 6 ounces pancetta, cut into small cubes
2 cups heavy cream, at room temperature
6 egg yolks
Coarse cracked black pepper
Kosher salt, to taste
Parmigiano-Reggiano, for grating
Crisp the pancetta in a large skillet, at least 12-inches in diameter. Remove the pancetta with a slotted spoon.
Place the cream in a bowl and gradually whisk in the egg yolks one at a time. Keep whisking until the cream and yolks are well blended.
Drain the pasta in a colander and place it in the skillet. Add the pancetta, egg/cream mixture, lots of salt and pepper. Gently heat the pasta in the sauce and place it on four warm plates.
Top with the cheese.
Note from Phyllis: Joseph and I prefer this dish with lots of pepper, but you can alter the amount as you wish. If you have peppercorns and a mortal and pestle, simply crush them. SPR
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