Name: Strascinate (Fettuccine with Pancetta, Eggs, and Cream)
Yield: Serves 2
Cuisine: Italy
Ingredients: 4 large eggs; ¼ teaspoon (or to taste) freshly grated nutmeg; Salt; ⅔ cup heavy cream; 2 tablespoons fresh lemon juice; 2 tablespoons olive oil; ¼ pound partially rendered pancetta (see Note) or ½ pound uncooked pancetta, cut into ¼-inch strips; 6 ounces fresh fettuccine, or fresh noodles cut ½ to 1 inch wide; ¼ cup freshly grated aged pecorino or Parmesan cheese

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This pasta is supposedly the fifteenth-century progenitor of spaghetti alia carbonara. It originated in the Umbrian town of Cascia and is usually prepared with a wide noodle, such as pappardelle or lasagne. Fresh fettuccine is more easily available, but, if you are in the mood to make your own pasta, roll away and cut the sheets by hand or with a pastry or ravioli wheel.

The verb strascinare means to drag or pull along the ground. In this dish the eggs are suppo