| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, School dinn |
4 |
servings |
INGREDIENTS
| 400 |
g |
Bucatini or spaghetti; (14oz) |
|
|
Salt |
| 200 |
g |
Cubed pancetta; (7oz) |
| 3 |
|
Eggs; beaten |
| 5 |
tb |
Grated pecorino; (or parmesan, at a |
|
|
; pinch) |
|
|
Freshly milled black pepper |
INSTRUCTIONS
Bring a large pot of salted water to the boil. Put into the water and stir
it around throughly. Replace the lid and return to the boil. Remove or
adjust the lid once the water is boiling again.
While the pasta is cooking, fry the pancetta in a very hot frying pan until
crisp. Beat the eggs in a bowl with cheese and plenty of black pepper.
When the pasta is cooked, drain it and return it to the saucepan where it
was cooked. Pour over the eggs and cheese and the pancetta immediately and
stir everything together so that the eggs scramble and pull the dish
together. Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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