- 4
- 25 mins
- 25 mins
0/5
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Ingredients
- Fine sea salt
- 7 oz pancetta
- 3 lg egg yolks
- 1 cup freshly grated Pecorino Romano
- cheese plus more for sprinkling
- 3/4 cup freshly grated Parmigiano-Reggiano cheees
- Freshly ground pepper
- 1/3 cup water
- 1/4 cup extra virgin olive oil
- 1 pound spaghetti
Preparation
Step 1
Bring a large pot of salted water to a boil.
Cut pancetta in to 1/4 inch batons
In a Med Bowl, whisk together egg yolks,grated cheeses, 1/3 cup water and generous pinch salt and pepper
In a medium nonstick skillet, combine pancetta and oil; cover over medium heat, stirring frequently, until browned about 15 minutes.
About halfway through pancetta cooking time, cook pasta in the boiling water until al dente. reserving 1/4 cup of the pasta cooking liquid, drain pasta and return to pot
Add pancetta and its rendered fat;toss to combine.
Imediately add egg mixture and 2 tbs pasta water cooking liquid;quickly stir to combine.
Moisten with additional pasta cooking liquid, if desired
Serve immediately