Ingredients
1 clove garlic
parsley
1 onion
1 tsp. olive oil
1/2 lbs (225 gr) diced pancetta
1/2 lbs (225 gr) linguine
1/4 cup white wine
2 egg yoke
1/3 cup grated parmigiana cheese
Preparation
Cut garlic and parley finely and then place in oiled sauted pan. Saute for 5 min. at low heat and then add pancetta and saute for 10-15 min. In the meantime boil required salted water for cooking the linguine al dente. Add white wine to pancetta mixture and simmer until wine is reduced by half. Drain pasta and add to pancetta. Remove pasta from heat and in a bowl mix egg yoke and parmegiana cheese. Add to pasta and stir and serve.
