Credit: American Egg BoardYield: 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 ...
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