Tagliatelle with bacon and eggs

Preparation

  • Serving Size: 4-6
  • Preparation Time: 20 minutes

Ingredients

  • 2 thick slices (about 3-4 oz, total) pancetta, cut into 1/4-inch cubes
  • 1/2 lb tagliatelle
  • 5 large eggs
  • 1/4 cup mil
  • 1/2 teaspoon kosher salt
  • Freshly ground pepper
  • 1/2 tablespoon unsalted butter

Directions

  1. Cook the pancetta in a 10-inch frying pan over medium-high heat until crisp and brown, stirring occasionally, about 10 minutes. Transfer pancetta to a plate. Remove all but 1 Tbsp of the fat from the pan.
  2. Cook pasta in a large pot of boiling salted water according to package directions, stirring occasionally.
  3. Meanwhile, whisk the eggs and milk in a small bowl with 1/2 tsp salt and a pinch of pepper. Drain the pasta.
  4. Add the butter half the pancetta and all of the pasta to frying pan. Cook over medium-high heat, stirring frequently until pasta is very hot, about 1 minute. Pour egg mixture over the pasta and stir continuously with tongs or a wooden spoon until eggs coat the pasta evenly, about 1 minute. Divide among warmed plates and garnish with remaining pancetta.
Source: Weekend Magazine