Spaghetti with Spinach and Italian Parsley, Crispy Pancetta, Egg Yolk and Parmesan | Catelli

Spaghetti with Spinach and Italian Parsley, Crispy Pancetta, Egg Yolk and Parmesan

By Chef Martin Juneau

Prep Time
25 min
Cook Time
20 min
Servings
4

Spaghetti with Spinach and Italian Parsley, Crispy Pancetta, Egg Yolk and Parmesan

Chef Martin Juneau

Chef-owner of the restaurant Pastaga & Natural Wines and named Best Canadian leader in 2011 during the "Gold Medal Plates" competition, Martin Juneau is known to the general public as a judge of the reality TV cooking show "Et que ça saute!", on V télé in 2011 and 2012. His inventive cuisine, eclectic and unpretentious, is one of the most creative in the province.

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