Recipe Courtesy of Robert Renzoni Vineyards


1 lb dry spaghetti
2 tbsp Robert Renzoni Extra Virgin Olive Oil 4 oz diced pancetta
4 garlic cloves, finely chopped
2 large eggs
1 cup grated Parmigiano Reggiano
Fresh ground black pepper
1/2 cup chopped Italian parsley


Bring a large pot of salted water to a boil. Add pasta and cook 8-10 minutes. Meanwhile, heat olive oil in a deep skillet over medium flame. Add pancetta and cook for 2-3 minutes. Toss the garlic into the skillet with the pancetta and sauté for another minute, then reduce flame to slow cooking.

Drain pasta and save a little water. Add drained spaghetti to the skillet with pancetta and garlic. At this point, beat the eggs and chopped parsley. You can add some of the pasta water for better consistency.

Serve on a big oval plate, Italian Family Style, and garnish with Parmigiano Reggiano and fresh chopped Italian parsley.

Pair with Robert Renzoni 2008 Sangiovese