Ingredients
4 eggs 3/4 cup grated Parmesan 2 tablespoons minced fresh flat-leaf parsley 1 teaspoon coarsely cracked pepper 1/2 teaspoon salt 1 pound dried linguine 1 tablespoon olive oil 1 tablespoon unsalted butter 1/4 pound pancetta, coarsely chopped 2 garlic cloves, mincedDescription
Be Sure To Serve This Classic Roman Pasta On Warmed Dishes To Keep It Warm Longer. The Heat Of The Pasta Partially Cooks The Eggs. Note, However, That Many Health Professionals Advise Against Serving Eggs That Are Not Fully Cooked To Infants, The Elderl
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