Blu Lemon Spaghetti

My friend Andrew sent this recipe along. Andrew loves to find new recipes, although he isn't much of a cook himself. This recipe is from Blu, 4 Avery Street, Boston. I didn't see the dish listed on their web site. It's good. Really good. Brings a grin to my lips ...

1 lb pancetta, cut into 1/4" pieces
1/2 sweet white onion, diced
juice of 1/2 lemon
4 egg yolks
1/4 C chicken stock (broth)
1/4 C fresh parsley, chopped
3/4 C freshly grated parmigiana reggiano, plus a little extra for pizazz
zest of one lemon
finely ground sea salt
freshly ground black pepper
1 lb thick spaghetti (fettuccine works well too)

In a large pot, bring to a boil 3 quarts of water with 4T salt.

While water is heating, heat a medium sized saute pan over medium heat. Add the pancetta; cook until lightly brown and crispy. Add the diced onion and lower the heat to low; cook until the onions are very soft and translucent. Add the lemon juice and cook for about two minutes more.

While pancetta and onions cook, in a large mixing bowl, combine the eggs yolks, chicken stock, parsley, parmigiana reggiano, s & p, and lemon zest. When pancetta and onions are ready, add to the egg yolk mixture and set aside. (no need to drain the fat from the pancetta, but don't use all of it in the dish)

Cook the spaghetti al dente. Drain the pasta, reserving 1/4 C of the cooking water (I substitute additional chicken broth). Return the pasta to the pot; add the egg and pancetta mixture with the additional pasta water (I substitute chicken broth). Stir to combine and serve immediately, topped with fresh grated parmigiana reggiano.

Makes four to six servings.

Serve with a nice plum tomato, cucumber, cheddar cheese salad with a drizzle of olive oil and lemon juice as the dressing.