INGREDIENTS
1 lb
spaghettini
1/2 lb
pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice
1/3 cup
extra-virgin olive oil
1
medium shallot, minced (about 3 tablespoons)
2 tbsp
chopped parsley
2 tbsp
chopped chives
1 tbsp
finely chopped thyme
1/4 tsp
crushed red pepper
3 oz
baby arugula (about 4 cups)
5 oz
Parmigiano-Reggiano cheese, freshly grated (about 2 cups)
Salt
Freshly ground black pepper
3 tbsp
unsalted butter
4
large eggs