You might get the idea that The Mister and I eat a lot of pasta. Heh, okay so we do. We also like Italian meats and often have a variety of them in the refrigerator.
What we used.
- 10 oz linguine
- 3 tablespoons extra virgin olive oil
- 1 package (4 oz) Boar’s Head diced pancetta
- 2 oz spicy calabrese, cut up
- 4 cloves garlic, minced
- 6 oz grated Boar’s Head Parmigiano-Reggiano cheese
- 2 large eggs
Beat the eggs with a fork and add the Parmigiano-Reggiano cheese. Combine well. Set aside.
Bring a pot of water to boil and add the linguine. Cook the linguine according to package directions. Drain the pasta making sure to reserve a cup of pasta water.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the pancetta to brown it. After a few minutes add the the calabrese and the minced garlic. Cook for another 3 minutes or so.
Combine the drained linguine with the pancetta/calabrese/garlic. Shut off the heat.
Add in the egg and Parmigiano-Reggiano cheese mixture making sure to combine well. The heat will cook the egg.
If it’s all too thick, add a little pasta water until it’s not too thick. We ended up using just about 3/4 of that cup of reserved pasta water.
Serve it up! You can sprinkle on more Parmigiano-Reggiano cheese at this point if you’d like but I found it rich enough already.
There will be lots left over for another meal. Hooray because it was delicious!
What's To Eat Today? 
Too much time passes between your recipe posts, Mrs. Beeeeeeans. My doctor says I need to see one every day.
You can fix all my ills. ..FIX ME.
JANE!! You make me smile! I heart you…where is my little heart icon.
I heart you right back. XXXXOOO!!
MMM! I’ll need to try carbonara with the salami and pancetta next time, never thought of that. ALOHA!
Pancetta makes the world go around — Aloha!