Spaghetti with Eggs (Lu Spaghetti a L'Ou)

A Nicoise preparation for spaghetti heavily influenced by her Italian neighbor that I modified slightly from Jacques Medecin's original.

Course dinner, Main Course, Pasta
Cuisine Nicoise
Keyword eggs, pancetta, pasta, truffle
Servings 4


  • 1 pound spaghetti
  • 4 ounces butter room temperature
  • 3 eggs
  • 3 egg yolks
  • 7 ounces Parmesan grated, not shredded
  • 1 tablespoon olive oil
  • 5 ounces pancetta diced
  • 1 pinch piment d'ville (or Espelette)
  • 1 cup cream
  • to taste flake sea salt
  • to taste black pepper
  • 4 ounces white truffles sliced thin


  1. Cook pasta al dente.

  2. While pasta is cooking, beat the eggs, egg yolks, and half of the Parmesan together.

  3. Heat the olive oil and brown the diced pancetta. When brown, add the piment d'ville and all the cream.

  4. Toss the pasta with the room temperature butter, egg mixture, and pancetta mixture. Shave the truffles over, sprinkle with remaining Parmesan, and serve immediately.