• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1/2 pound spaghetti
  • 6 eggs
  • 6 ounces pancetta, cubed (optional)
  • I medium-sized ball of mozzarella, cut into small cubes
  • 1/4 cup pecorino cheese
  • 1/4 cup flat leaf parsley, chopped fine
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Olive oil

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  1. Saute the pancetta in a little bit of olive oil until golden. Set aside.
  2. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until very al dente (2 minutes less than the package instructions). Drain and set aside.
  3. In a large bowl, beat the eggs well and then add salt and pepper to taste. Add in the pancetta and then the mozzarella, pecorino and parsley. Mix in the spaghetti until it is well coated.
  4. In a large skillet, heat some olive oil, and when hot, pour in the spaghetti and egg mixture. Like an omelette, gradually push in the edges, and cook until golden on the bottom and then use a plate to flip it and cook the other side until golden. Place on a large platter and cut into slices.
  5. Serve immediately.


Feel free to use left over pasta and to add vegetables, like tomatoes, onions, spinach or peas, or other meats like prosciutto or sausage. This dish might also be served cold.