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Ingredients
- Fine sea salt
- 6 large eggs
- 1 tablespoon + 2 1/2 teaspoons cornstarch
- 1 1/2 tablespoons cold water
- 1 pound trenetta or linguine
- 2 1/2 cups whole milk
- 4 1/2 ounces freshly grated Parmigiano-Reggiano or Grana Padano cheese
- 1 4-ounce 1/4-inch thick piece of bresaola, cut into 1/4-inch cubes
- Freshly ground black pepper
Details
Servings 4
Preparation
Step 1
Bring large pot of salted water to a boil. Meanwhile, in a large bowl, lightly beat the eggs. In a small bowl, whisk together cornstarch and 1 1/2 tablespoonscold water.
Cook pasta in the boiling water until al dente. Meanwhile, in a medium saucepan, bring milk to a boil, then whisk in cornstarch mixture. Whisking constantly, cook milk mixture until slightly thickened, about 2 minutes; remove from heat. Whisking, pour about 1/2 cup hot milk mixture into bowl with eggs. Repeat twice, then, whisking, add egg mixture back to remaining milk mixture. Whisk in cheese and 1 teaspoon salt.
Drain pasta, then return to pot. Add egg mixture and half of the bresaola to hot pasta; toss to combine. Let stand 2 - 3 minutes (pasta will absorb some of the sauce), then toss again. Adjust seasoning, if desired, then divide among serving bowls. Spoon extra sauce and sprinkle remaining bresaola over the top with a couple of grinds of fresh black pepper. Serve immediately.
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