The Great Jack O' Lantern Blaze Might Be the Coolest Halloween A…
How to Make White Pasta E Fagioli | Rachael Ray
How to Make Lobster Risotto with Saffron, Tomatoes and Zucchini …
A Breast Cancer Surgeon's Top 4 Lifestyle Tips for Better Breast…
This 25-Year-Old Started "Excuse My Grandma" Dating Podcast With…
Stacy London Swears by These Cooling Products During Menopause
How to Make Za'atar Chicken Shawarma + Turmeric Rice Pilaf | Rac…
How to Make Creamy Spinach Pasta | Rachael Ray
Ron + Clint Howard on New Memoir "The Boys": "This Is Really a L…
How to Make Homemade Cheese Ravioli Made With Fresh Egg Pasta Do…
According to Rachael, THIS Is How Long Opened Tomato Paste Lasts…
Rachael Shares Her Best Tips for Working with Fresh Thyme
How to Make a Negroni-Martini (Negronatini) | John Cusimano
Broadway Superstar Laura Benanti One-Ups Hugh Jackman's Most Emb…
Motley Crue's Nikki Sixx Says His Music Industry Uncle's Biggest…
How to Make Shrimp Parm | Rachael Ray
How to Make Hoisin Fried Rice | Rachael Ray
This Video of Rach's Number One Feline Fan Watching Her Cook on …
Anthony Michael Hall Talks "Halloween Kills" Story: "It's classi…
- 1/2 pound spaghetti
- 2 tablespoons EVOO Extra Virgin Olive Oil
- 1/4 pound pancetta, chopped
- Freshly ground black pepper
- 2 cloves garlic, very thinly sliced or chopped
- 1/4 cup white wine
- 1 tablespoon lemon zest
- 2 organic egg yolks, plus 6 whole eggs
- 1/4 cup flat-leaf parsley tops, finely chopped
- 1/2 cup grated Pecorino Romano
- Cooking spray
Preheat oven to 375F.
Bring a large pot of water to a boil for the pasta; add salt and cook pasta to al dente.
Meanwhile, heat 2 tablespoons EVOO, 2 turns of the pan, in a large skillet over medium heat. Add bacon or pancetta and render to crisp. Add lots of pepper, garlic and stir 2-3 minutes. Add wine and zest.
When pasta is about done, remove and reserve 1 cup starchy cooking water. Remove another 1/2 cup starchy water and use it to temper the egg yolks.
Add parsley to sauce. Drain pasta and add it to sauce. Pour tempered egg yolks over top and the cheese; toss 1-2 minutes to combine (use some of the reserved cooking water if pasta tightens up too much before glossy coating forms).
Spray a 6-cup muffin tin with cooking spray. Using tongs, twirl the spaghetti into the cups, making a nest. Crack an egg into each one, making sure it stays whole (if youre worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it in the muffin cup).
Season the tops of the eggs with salt and freshly ground black pepper, and place the muffin tin on a baking sheet. Transfer sheet to the oven and bake 15 minutes, until the eggs set.