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2 - Large eggs and 2 large yolks, room temperature
1/2 cup plain dried breadcrumbs
1/3 cup - Grated Pecorino Romano, plus additional for serving
1/3 cup - Grated Parmigiano Reggiano
Coarsely ground black pepper
1 - Tablespoon olive oil
3 ½ ounces - Pancetta or bacon, sliced into pieces about 1/4-inch-thick by 1/3-inch square
12 ounces - Spaghetti (approximately ¾ of package)
Fresh Italian flat Leaf Parsley for garnish


Place a large pot of lightly salted water over high heat and bring to a boil.
Fill a large serving bowl with hot water set aside for serving.
In a large bowl, whisk together the 2 eggs, 2 yolks, Pecorino Romano and Parmigiano Reggiano. Season with a pinch of salt and a generous amount of black pepper.
Set the water to boil. Meanwhile, heat the olive oil in a large skillet over medium heat, add pancetta or bacon and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
Add pasta to the water and boil until a bit firmer than al dente. (Just before pasta is ready, reheat pancetta or bacon in skillet, if needed.) Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
Empty serving bowl of hot water, dry bowl and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water as needed for creaminess. To finish, add a little grated Pecorino Romano, black pepper and sprinkle a little chopped parsley for garnish.


Serve immediately with a generous glass of hope & grace Pinot Noir | Santa Lucia Highlands or Cuvee Amor III

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