Our double-boiler technique guarantees smooth success with this curdle-prone egg sauce for pasta.

Adam Dolge
This Story Originally Appeared On cookinglight.com


Credit: Greg DuPree

Recipe Summary test

15 mins
22 mins
Serves 4 (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Stir together eggs, cheese, salt, and pepper in a small bowl; set aside.

  • Cook pasta in a pot of boiling water until al dente. Drain pasta in a strainer over a stainless steel bowl large enough to cover the pasta pot. Let cooking liquid stand in bowl 2 minutes. Reserve 1 cup cooking liquid; return remaining cooking liquid to pot. Place bowl on top of pot to create a double boiler; transfer drained pasta to bowl. Heat pot over high. Add egg mixture to pasta; cook, stirring constantly, 2 minutes or until sauce thickens. Stir in reserved 1 cup cooking liquid, 1/4 cup at a time, as needed to adjust consistency.

  • Cook pancetta in a small skillet over medium until crisp. Remove pancetta with a slotted spoon; set aside. Stir drippings into pasta mixture. Divide pasta and pancetta among 4 bowls.

Nutrition Facts

337 calories; fat 12g; saturated fat 6g; protein 17g; carbohydrates 42g; fiber 5g; sugars 2g; sodium 556mg.