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Spaghettini with Arugula, Pancetta, Herbs and Eggs

Food & Wine
  • minutes
  • Serves 4

INGREDIENTS

1/2 lb

Pancetta

3 oz

Baby arugula

2 tbsp

Chives

2 tbsp

Parsley

1

Shallot, minced (about 3 tablespoons), medium

1 tbsp

Thyme

4

Eggs, large

1 lb

Spaghettini

1

Black pepper, Freshly ground

1/4 tsp

Red pepper

1

Salt

1/3 cup

Olive oil, extra-virgin

3 tbsp

Butter, unsalted

5 oz

Parmigiano-reggiano cheese