Creamy Pancetta and Egg-Yolk Spaghetti

This cream-based pasta keeps the saved pancetta, yolk and Parmesan proportions, with careful heating for a finished egg sauce.

Ingredients

• 1 lb spaghetti
• Water for boiling
• 1 tbsp olive oil
• 10 oz pancetta, cut into 1/2-inch pieces
• 1 cup heavy cream, plus additional cream if needed for thinning
• 4 large egg yolks
• 2 cups grated Parmesan (5 oz), plus additional cheese for serving
• 1 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Cook the pasta. Bring a large pot of water to a boil. Add the spaghetti and cook to al dente, using the package timing; the saved estimate is about 8 minutes. Drain.
2. Render the pancetta while the water heats. Warm the olive oil in a heavy skillet over medium heat and add the diced pancetta. Start checking after 3-4 minutes but continue until fully cooked according to its package and browned. Keep both the meat and its rendered fat.
3. Mix the sauce. Whisk the measured cream, yolks, Parmesan, salt and pepper in a bowl.
4. Combine away from direct heat. Return the drained pasta to its pot off the burner. Add the egg-cream mixture in portions, tossing continuously, then add the warm pancetta and its fat.
5. Finish with a thermometer. Use very low heat as needed and keep stirring until the egg sauce reaches 160°F. Add a little of the extra cream if the sauce tightens, and recheck the temperature after additions. Serve immediately with extra Parmesan.

Notes

• This is the cream-based version in the saved SkinnyMinnie record, which credits a Martha Stewart adaptation. No public original URL was supplied.
• Cream can soften the sauce's texture but does not prevent eggs from scrambling or prove they are safely cooked. Keep the heat low and the pasta moving.
• The ingredient record gives both 2 cups and 5 oz Parmesan. Use 5 oz as the repeatable amount because grating changes cup volume.
• Wheat, eggs and milk are present. Check the pancetta label for additional ingredients.
• See FDA egg guidance for the 160°F egg-dish minimum.
• Keep raw or uncooked meat, its juices and utensils away from ready-to-eat ingredients. Wash hands and clean contact surfaces. Safe cooking temperatures.

Storage

Refrigerate leftovers in shallow covered containers at 40°F or below within 2 hours of cooking or preparation, or within 1 hour when the surroundings exceed 90°F. Use within 3-4 days. Reheat to 165°F throughout, adding a little water or the recipe liquid if needed; use a thermometer rather than time alone. Serve fresh when possible; the sauce can separate on reheating and is not a good freezing candidate.

USDA cooling, storage and reheating guidance.

Attribution

Saved attribution: SkinnyMinnie, adapted from Martha Stewart; independently written adaptation.

These directions are independently written for a personal recipe collection. They are not the credited creator's text or endorsement, and no claim of physical recipe testing or additional reuse license is made.