My F&W
quick save (...)
Spaghettini with Arugula, Pancetta, Herbs and Eggs
© Stephanie Meyer

Spaghettini with Arugula, Pancetta, Herbs and Eggs


Andrew Zimmern’s Kitchen Adventures

In this version of spaghetti carbonara, Andrew Zimmern adds fresh herbs and peppery arugula, and fries eggs in nutty browned butter before tossing with pasta.

  1. 1 pound spaghettini
  2. 1/2 pound pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice
  3. 1/3 cup extra-virgin olive oil
  4. 1 medium shallot, minced (about 3 tablespoons)
  5. 2 tablespoons chopped parsley
  6. 2 tablespoons chopped chives
  7. 1 tablespoon finely chopped thyme
  8. 1/4 teaspoon crushed red pepper
  9. 3 ounces baby arugula (about 4 cups)
  10. 5 ounces Parmigiano-Reggiano cheese, freshly grated (about 2 cups)
  11. Salt
  12. Freshly ground black pepper
  13. 3 tablespoons unsalted butter
  14. 4 large eggs
  1. In a large pot of salted boiling water, cook the pasta until just al dente. Drain, reserving 1/2 cup of the cooking water.
  2. Meanwhile, in a large, deep skillet, cook the pancetta in the oil over moderate heat until browned and crisp, about 10 minutes. Remove from the heat and stir in the shallot, parsley, chives, thyme and crushed red pepper.
  3. Add the pasta and the reserved cooking water to the skillet and toss over low heat, scraping to remove any bits stuck to the bottom of the pan, until almost all of the water has been absorbed, about 1 minute. Stir in the arugula and transfer the spaghetti to a wide, shallow serving bowl. Toss with the grated cheese and season with salt and pepper.
  4. In a medium skillet, cook the butter over moderate heat, stirring, until golden brown and nutty smelling, about 5 minutes. Crack the eggs into the pan and cook until the whites are just set and the yolks are runny, about 3 minutes. Season with salt and pepper. Slide the eggs into the pasta and toss, breaking up the eggs to distribute them evenly. Serve hot.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.