Try out this classic yet elegantly simple and easy-to-make pasta dish, featuring pancetta from Margherita and Smithfield Culinary. Your customers will love you for it!

Sponsored by Smithfield Margherita


  • Margherita Pancetta
  • Water
  • 4 cloves garlic, minced
  • 3 large eggs
  • 1 large egg yolk
  • 1¼ c. Parmesan cheese, finely grated,
    plus more for serving
  • 2 oz. salt and pepper, to taste
  • 1 lb. spaghetti or linguine
  • Chopped fresh parsley, for garnish 


  • In a skillet, add pancetta and ½ c. water and bring to a simmer. Reduce heat to medium-low and cook until crisp. Strain, reserving 1 tsp. of fat in the pan. Return the pan to the heat and sauté the garlic until fragrant. 
  • In a medium mixing bowl, add the pancetta fat and garlic. Add the eggs, egg yolk, Parmesan and pepper to the garlic mixture and whisk. 
  • Boil water in a Dutch oven. Add spaghetti and salt to the boiling water and cook until al dente. 
  • Drain the pasta with a colander into a bowl and measure out 1 c. hot pasta water.
  • Slowly pour and whisk ½ c. pasta water into the egg mixture, then slowly pour the mixture over the pasta, tossing to coat. Add the pancetta and toss to combine. Season to taste. 
  • Let the pasta rest, tossing frequently, for 2 to 4 minutes, until the sauce has thickened slightly and coats the pasta. Thin with the remaining ½ c. hot pasta water. Serve immediately, topped with additional Parmesan and parsley.



Recipe of the Month, Recipes