Fettuccine with Pancetta, Eggs, and Cream

Preparation info

  • Serves


    • Difficulty


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 supposed to drag on the noodles. But most people overcook the eggs and end up with a scrambled mess. As a safety precaution, we have added a bit of cream and lemon to the eggs to make the dragging strands of egg a little more elegant and tender. Occasionally, we embellish this pasta with a few cooked peas. While not authentic, it is tasty.