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Pancetta & Egg Pasta

Recipe provided by Austin Personal Chef: Carlos Crusco

Ingredients:

Directions

  1. In a saute pan over medium-high heat, combine oil and pancetta and sauté until pancetta is crisp and golden. Using a slotted spoon, transfer pancetta to paper towels.
  2. Cook pasta in a large pot of boiling salted water until just tender but still firm to the bite. Drain pasta, reserving 1.5-2 cups of pasta cooking water.
  3. Meanwhile, add pepper, yolks, eggs and half the Pecorino to a bowl and whisk to combine. Add 1/2 cup of the reserved pasta water to the egg mixture a little at a time so you don’t scramble the eggs.
  4. Add drained pasta to a bowl and toss vigorously with tongs to coat. Add 1/2 cup reserved pasta cooking water and toss to combine. Add the pancetta and the egg mixture a little at a time.
  5. Continue adding more pasta cooking water, 1-2 Tbsp. at a time, until sauce thickens and coats pasta.
  6. Transfer pasta to warmed bowls and serve with more Pecorino cheese and freshly ground pepper. Enjoy!

*Note: Click Here for a Spanish version of this Italian dish!