Avanti Savoia:: Culinary Treasures from Around the World

Necessary time: 15 minutes
Servings: 4 to 6 persons

Ingredients: (*Available at Avanti Savoia, www.avantisavoia.com)

1.1lb. of "Spaghetti pasta" from Il Pastaio di Gragnano*
5 egg yolks plus 1 whole egg
3.5oz. of grated "Pecorino" cheese
5 oz. of Pancetta, diced, (1/4 inch thick American style bacon may be substituted, about 3 slices)
1 small bundle of chives
4 tablespoons of extra virgin olive oil "Maggiarra"*
2 oz. coarse salt, for cooking the pasta
Whole black pepper grain
Whole nutmeg

Recipe:
1. Put the grated "Pecorino" cheese in a large bowl add the 5 egg yolks, the whole egg, 2 tablespoons of extra virgin olive oil "Maggiarra", fresh crushed black pepper, (to taste) and fresh grated nutmeg (to taste). Stir vigorously with a whisk.

2. In a big pot bring 1.5 gallon of water to a boil, salt the water (2 ounces of salt for 1.5 gallons of water) add the pasta and bring back to a boil. Lower the flame and cook the pasta until is "al dente", 8 to 10 minutes, stir occasionally with a wooden spoon.

3. While the pasta cooks, put the diced bacon in a frying pan with 2 tablespoons of extra virgin olive oil "Maggiarra"*, cook until the bacon is crisp.

4. When pasta is cooked, drain it and put it in a big bowl, add the egg cream and stir well then add the hot fried bacon, stir well. This all must be done quickly, the heat from the pasta and bacon cooks the eggs and melts the cheese.

5. Garnish with chopped chives and serve immediately.