Credit: American Egg Board
Yield: 4

5 oz. pancetta (Italian bacon)
1 medium onion, finely chopped
1/4 cup dry white wine
1 lb. Linguine pasta
1 cup fresh or frozen peas
3/4 cup Parmigiano-Reggiano, finely grated
1/3 cup Pecorino Romano, finely grated
1/4 cup heavy cream
1 tsp. fresh ground black pepper
1/4 tsp. salt
4 whole eggs
1 Tbsp. olive oil
1 Tbsp. fresh chopped basil

Cut pancetta into 1/3” dice, then cook in a deep 12” heavy skillet over moderate heat, stirring, until fat begins to render, 1-2 minutes. Add onion and cook, stirring occasionally until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1-2minutes. Add the heavy cream. Cook spaghetti in an 8-qt. pot of boiling, salted water until al dente. While pasta is cooking, mix together Parmigiano-Reggiano, Pecorino Romano, ground black pepper and salt in a small bowl. Drain spaghetti in a colander, saving about 1/2 cup of the pasta water. Add to onion mixture, and then toss with tongs over moderate heat until coated. Remove from heat and add the cheese mixture and the peas, tossing to combine. Add a bit of the pasta water if the sauce looks too thick. In a non-stick skillet, cook eggs sunny side up in 1 Tbsp. olive oil. Divide the pasta into 4 portions and place 1 egg on top of each serving. Sprinkle with fresh chopped basil and serve immediately.