12 oz Spaghetti
6 oz Pancetta (or guanciale or bacon) diced
1 egg
3 egg yolks
1 cup Pecorino Cheese, grated
2 teaspoons black pepper
salt to taste
1 cup pasta water (hold in reserve)
Sauté pancetta until lightly crisp and browned, set aside.
In a large service bowl combine egg, yolks, Pecorino cheese and black pepper until thoroughly mixed. Stir in pancetta and a dash of salt
Boil pasta to a firm al dente, and drain, reserving 1 to 2 cups of starchy pasta water before draining.
Add pasta to serving bowl with egg/cheese/pancetta mixture and stir until pasta is thoroughly coated. Add a splash of the pasta water as you combine the pasta to ensure a smooth and creamy finish.
Serve immediately, top with a sprinkle of extra cheese.
Serves 4#italianfood #italianrecipe #inthekitchen
“recipe” “italian recipes” “Italian Cooking” “Italian Kitchen”
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