Egg In Nest

Ingredients

• 1/2 cup finely grated Parmigiano-Reggiano
• 2 Tbsp finely grated Pecorino Romano
• 1 Tbsp coarsely chopped fresh parsley, plus more for garnish
• 3 oz pancetta, cut into small cubes
• 2 tsp olive oil
• 2 large shallots, coarsely chopped
• 3 Tbsp dry white wine
• 8 oz fresh linguine or spaghetti
• 2 Tbsp white vinegar
• 2 large eggs
• salt and pepper to taste

Directions

1. Mix the cheeses and parsley in a bowl. Set aside.
2. In a heavy skillet over medium heat, cook the pancetta until crisp, about 7-10 minutes.
3. Pour off half the fat, adding olive oil to the reserves. Heat for 1 minute.
4. Add onion, stirring occasionally until translucent and golden, about 12-15 minutes.
5. Add wine and simmer 2 more minutes. Set aside.
6. In a large salted pot, prepare the pasta to al dente.
7. Meanwhile, add 2 inches of water to a large skillet and place over medium heat. When the water comes to a light boil, add the vinegar. Wait for 1 minute, then gently add each egg by making a clean crack on the shell and slipping into the water. Let cook for 4 minutes (or longer, if you prefer less runny eggs). Remove the eggs carefully with a slotted spoon.
8. Drain the pasta and add to the skillet. Toss first with the pancetta mixture  then with the cheese mixture.
9. Serve pasta mixture twirled in a loose nest shape in large bowls. Place a poached egg on top of each “nest” and sprinkle with salt, pepper, and remaining parsley.