Time: 1 hour 15 minutes

Serves: 4

  • 2 recipes of fresh pasta dough, rolled out and cut as spaghetti
  • extra-virgin olive oil
  • 1/3 lb pancetta, cut into thin strips
  • 7 garlic cloves, thinly sliced
  • 1 bag (about 3 cups) baby spinach
  • 1/4 cup grated parmesan
Parmesan Sabayon:
  • 6 large eggs
  • 1 cup milk
  • 1 cup heavy cream
  • 1/2 cup grated parmesan
  • plenty of freshly ground black pepper
  • Yield: Makes about 1 pound
  • Time: 45 minutes (includes rest time)
  • 2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 2 tablespoons extra-virgin olive oil


Recipe courtesy Tyler Florence 061009-tyler_pregnant_pasta a.k.a “My Wife’s Pregnancy Pasta” Begin by rolling and cutting the fresh pasta into spaghetti.  Toss in a little flour to stop the noodles from sticking together and spread out on a sheet tray to dry while you prepare the dish. Set a large pan over medium heat, add a splash of olive oil and fry the pancetta, stirring occasionally until crispy.  About halfway through, add the thinly sliced garlic and cook until golden.   Drain pancetta and garlic on a paper towel.  Drop the pasta into the boiling water and cook until tender yet firm (“al dente”, as they say in Italian) 2 to 3 minutes for fresh pasta.  Drain, and put the pasta into a big pasta bowl. Make the parmesan sabayon.  In a large mixing bowl, add eggs, milk and cream.  Set over a double boiler and vigorously mix with an immersion blender until it just starts to thicken and suspends a little – about 7-8 minutes.  It should be frothy and creamy when done.  Add plenty of freshly ground black pepper and parmesan and mix once more to combine.  Pour the sabayon over the noodles and mix gently with tongs so the pasta is well coated.  Portion out amongst bowls, top with a spoonful of crispy pancetta and garlic and a small handful of baby spinach.  Finish with a drizzle of olive oil, a few turns of freshly ground black pepper and some grated parmesan. FRESH PASTA DOUGH Put the flour on a clean, flat work surface.  Add the salt and mix well.  Shape that into a mound and then use the side of your hand to scoop out a well in the center.  Add the 3 eggs and 1 tablespoon of the oil to the well and beat lightly with a fork.  Gradually mix in the flour from the inside wall of the well, using a circular motion.  Use one hand for mixing and the other to protect the outer wall.  Continue to widen the well and incorporate the flour until the dough forms a ball.  Knead and fold the dough until elastic and smooth; this should take about 10 minutes.  Brush the surface with the remaining tablespoon of olive oil and wrap the dough in plastic wrap.  Let it rest for about 30 minutes to allow the gluten to relax. To roll, cut the pasta dough into big chunks. Cover and reserve the pieces you are not immediately using to prevent them from drying out. Dust the counter and dough with a little flour. Roll the chunk of dough through a pasta machine at the widest setting; you’ll have a strip. Fold that strip in half, turn it 90 degrees, and roll it through again. Now you have a nice edge. Roll the dough another 2 or 3 times in the same direction, pulling and stretching it with the palm of your hand as it emerges from the rollers. Crank the setting down, and roll the dough through again, 2 or 3 times. Continue tightening and rolling, a setting at a time, until the machine is at the thinnest setting.  Then cut pasta to desired shape, dry and cook.

Edited: July 31st, 2009