Serves 4
One pound of imported Spaghetti
4 oz. extra virgin olive oil
4 cloves of garlic sliced
1 each zucchini diced
4 oz. cut pancetta
2 oz. crisp white wine (optional)
Salt and pepper to taste
Red chili flakes (optional)
Choice of grated parmesan or pecorino
Optional grating of ricotta salata
1 onion sliced, caramelized
Whisked together:
2 eggs
4 oz. half & half
Place pasta in boiling water. Cook until firm. Drain and reserve. In large sauté pan add olive oil, sliced garlic, pancetta, zucchini & caramelized onions (best if done ahead of time). Cook together until garlic is lightly brown and pancetta is slightly rendered.
Add wine & toss. Immediately add cooked pasta & toss all ingredients together. REMOVE FROM HEAT. Add egg and half & half mixture. Toss together. Add parmesan and taste for salt & cracked pepper. The resulting sauce should be smooth, not lumpy or curdled.
