400 grams of fresh tagliolini
150 g of pancetta
1 finely chopped onion
3 tablespoons of butter at room temperature
250 ml of fresh heavy cream at room temperature
A packet of grated nutmeg
Salt and black pepper to taste
4 tablespoons of grated Parmesan cheese
1 tablespoon of grated Pecorino cheese
4 eggs
1 egg white
1 tablespoon of chopped parsley
4 green onions and 4 chives (for garnish)
400 grams of fresh tagliolini
150 g of pancetta
1 finely chopped onion
3 tablespoons of butter at room temperature
250 ml of fresh heavy cream at room temperature
A packet of grated nutmeg
Salt and black pepper to taste
4 tablespoons of grated Parmesan cheese
1 tablespoon of grated Pecorino cheese
4 eggs
1 egg white
1 tablespoon of chopped parsley
4 green onions and 4 chives (for garnish)
Cook the pasta in salted water until al dente (1)
While that's cooking, slice the pancetta (2), place it in a large skillet, and cook over medium heat until crispy (3)
Remove excess grease, add the onion, and sauté
Add the butter and heavy cream, reduce heat, and stir in nutmeg, salt, and pepper
Turn off the heat and add Parmesan and Pecorino cheese (4)
Drain the pasta and combine it with the hot sauce from the skillet (5)
Cook the eggs and egg white in low heat until cooked through
Serve individual portions and sprinkle chopped parsley on top
Garnish with green onions and chives.
