| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dujour03 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Extra virgin Olive oil |
| 6 |
oz |
Pancetta or Guanciale cut into pieces |
|
|
; 1-inch long by 1/8 inch thick |
| 3 |
|
Whole eggs |
| 1/2 |
c |
Freshly grated Pecorino Romano |
|
|
Peppermill with whole black peppercorns |
| 1 |
tb |
Kosher salt |
| 1 |
lb |
Spaghetti |
INSTRUCTIONS
Heat the olive oil in a large heavy-bottomed saucepan over medium flame.
Add the pancetta and cook slowly until crisp and just lightly browned,
about 15 minutes. Remove the pan from the heat and set aside.
Beat the eggs together in a bowl large enough to easily hold all the pasta.
Add the cooked pancetta and, if you like, some or all of the rendered
pancetta fat. Stir in the Pecorino Romano and add at least 6-8 turns of the
pepper mill. Set aside in a warm place.
Bring 1 gallon of water to a boil and add the salt. Plunge the spaghetti
into the boiling water and cook until al dente. Drain the spaghetti into a
colander and then immediately toss into the bowl with the egg, pancetta and
cheese mixture. Stir the spaghetti well to both cook the egg and coat the
pasta, and serve immediately in heated bowls. Top with grated Pecorino
Romano.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW#DJ9270 - MICHAEL ROMANO
Converted by MM_Buster v2.0l.
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