- 2 large egg yolks
- 1/2 cup freshly grated Parmesan cheese
- 3/4 cup heavy cream
- Pinch freshly grated nutmeg
- 1 ounce pancetta, cut into matchstick-size pieces
- 1 1/2 strips (1 ounce) uncooked bacon, cut into small dice
- 1 tablespoon minced shallot
- 3 ounces fresh tagliatelle pasta (may substitute fresh or dried fettuccine)
- Freshly ground black pepper
- 2 to 3 ounces haricots verts or green beans (ends trimmed), cut crosswise into 1/2 inch pieces and blanched* (see NOTE)
- 1 tablespoon finely chopped flat-leaf parsley, for garnish
Line a plate with paper towels. Bring a large pot of lightly salted water to a boil over high heat.
Whisk together the egg yolks, Parmesan cheese, 1/2 cup of the cream and the nutmeg in a medium bowl until well combined.
Place the pancetta and bacon in a medium skillet over medium heat. Cook for 6 to 8 minutes, stirring occasionally, until they are crisp and most of their fat has been rendered. Transfer the crisped pancetta and bacon to the lined plate; keep the fat in the skillet over medium heat. Add the shallot and cook for about 30 seconds, until it is fragrant and slightly softened. Add the remaining 1/4 cup of cream and stir with a wooden spoon, scraping to dislodge any browned bits still in the skillet.
Meanwhile, add the tagliatelle to the boiling water and cook according to package directions, just until al dente.
When the cream in the skillet has thickened and is bubbling (about 1 or 2 minutes), add the egg mixture and cook for 3 to 5 minutes, stirring constantly, until a sauce forms that is thick enough to coat the back of a spoon. Add black pepper to taste and mix well.
When the pasta is done, use tongs to lift it from the boiling water, letting it drain briefly, then add it to the sauce in the skillet with a little of the pasta cooking water, if needed.
Add the blanched haricots verts and toss with tongs until the pasta and beans are evenly coated and the pasta has absorbed some of the sauce.
To serve, divide the pasta between individual plates; use the tongs to twist each serving into a small "nest." Top with the pancetta-bacon pieces and garnish with parsley.
*NOTE: To blanch the haricots verts, have ready a bowl of ice water. Bring a large pot of lightly salted water to a boil over high heat. Add the beans and cook for 30 seconds, then use a slotted spoon to transfer them to the ice-water bath (to stop their cooking). Blot dry on paper towels.
Adapted from executive chef Pedro Matamoros at Nicaro in Silver Spring.
Tested by Emily Heil.
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