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Ingredients

• Salt
• 1 pound egg tagliatelle
• 3 tablespoons extra virgin olive oil (EVOO)
• 1/3 pound pancetta, chopped into fine dice
• About 1 teaspoon coarse black pepper
• 6 cloves garlic, finely chopped
• 1 small Fresno chili pepper, seeded and finely chopped (optional)
• 1 bunch thin scallions, finely chopped, white and green parts separated
• Zest and juice of 1 large, ripe organic lemon, divided
• About 1 tablespoon fresh thyme
• 3/4-1 cup dry white wine
• A handful of flat leaf parsley, very finely chopped
• 3 large organic egg yolks
• Freshly grated Parmigiano Reggiano cheese (a couple of handfuls)
• Freshly grated Pecorino Romano cheese (a couple of handfuls)
• Shredded basil and diced yellow tomato, for garnish

Description

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