Recipe provided by Austin Personal Chef: Carlos Crusco
Ingredients:
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1 tbsp. EVOO
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6 oz. Pancetta – chopped into cubes
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10-12 oz. fettuccine, bucatini, or spaghetti
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Kosher Salt
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1 tsp. freshly ground black pepper
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2 egg yolks
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1 large egg
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1-2 oz. Pecorino – grated
Directions
- 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.
- 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.
- 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.
- 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.
- Continue adding more pasta cooking water, 1-2 Tbsp. at a time, until sauce thickens and coats pasta.
- 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!
