Courtesy of Angelo Martini Brunson, Angelo’s Ristorante Serves 2
Ingredients: ½ Ib. bucatini pasta (perciatelli) 4 oz. pancetta or thick-cut bacon, medium diced 1 tsp. garlic, chopped 1 oz. Italian parsley 2 tbsp. Butter 2 oz. white wine 4 oz. heavy whipping cream ½ cup parmesan cheese ½ cup green peas 1 oz. coarse pepper 2 eggs
Method:
• Bring water to a boil. Add salt and cook the pasta. Time it so it’s ready when you need it.
• Place diced pancetta or bacon in a pan and cook on medium-low until cooked most of the way. Add garlic, Italian parsley, butter, and sauté. Turn up the heat to medium or medium-high.
• Add white wine and reduce by half.
• Add heavy cream and reduce, adding parmesan when cream starts simmering.
• Finish with peas and bucatini, cracking the eggs on top of hot pasta and mixing in with tongs. Do not let the eggs boil in the cream sauce, as it will curdle.
• Turn off early, and if it gets thick, place a little pasta water to thin out the sauce.
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