Spaghetti Friuliano

• Salt
• 3 large egg yolks
• 1/2 cup heavy cream
• 1 pound spaghetti
• 2 tablespoons butter
• 1 large onion, halved and thinly sliced
• 4 ounces (about 1/2 cup) sliced speck, cut into short ribbons
• 4 cups shredded savoy cabbage
• 3/4 teaspoon ground juniper
• 1 1/2 teaspoons coarsely ground black pepper, or as needed
• 1/2 cup grappa
• 1/2 cup grated fiore sardo or similar aged sheeps milk cheese, plus additional for serving

1. Bring a large pot of salted water (2 to 3 tablespoons salt per gallon) to a rolling boil.
2. Meanwhile, in a small bowl, whisk together the egg yolks and heavy cream.
3. Add the spaghetti to the boiling water and cook until al dente (usually about a minute less than the package recommends).
4. In a large saucepan over medium heat, melt the butter.
5. Add onions and saute until beginning to soften, about 2 minutes.
6. Add speck and saute for another minute.
7. Add cabbage and saute for 2 minutes.
8. Add juniper, pepper and half the grappa.
9. Stir well.
10. When pasta is ready, reserve about a cup of the cooking water.
11. Drain pasta and add to pan with the cabbage mixture.
12. Add the egg and cream mixture and cook over medium heat for about 1 minute.
13. Add just enough of the reserved cooking water to make a creamy sauce; all may not be needed.
14. Turn off heat and adjust salt and pepper as needed.
15. Add 1/2 cup of the cheese and remaining grappa.
16. Stir well.
17. Serve with additional cheese.

salt, egg yolks, heavy cream, spaghetti, butter, onion, speck, shredded savoy cabbage, ground juniper, ground black pepper, grappa, milk cheese

Taken from cooking.nytimes.com/recipes/1014346 (may not work)