1 lb dry spaghetti
1 tablespoon olive oil
4 oz pancetta diced
5 extra large egg yolks
1/2 cup freshly grated Parmigiano Reggiano, plus more for serving
1/2 cup freshly grated Pecorino Romano
1/2-1 cup reserved pasta water
Kosher salt and freshly ground black pepper to taste
chopped fresh Italian parsley
In a medium sauté pan, heat the oil over medium high heat. Add the diced pancetta and cook, stirring frequently until it is brown and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel lined plate to drain.
Bring a large pot of salted water to a boil. Add the pasta and cook according to the manufacturer's direction.
Meanwhile, in a large bowl, mix together the eggs and cheese. Reserve 1 cup of the pasta water. Drain the pasta and immediately add it to the egg mixture along with the pancetta, tossing to coat the pasta with the sauce. Add 1/2 cup of the reserved pasta water and toss to coat. Add additional pasta water if needed to reach desired consistency. Season with salt and freshly ground black pepper. Serve with a garnish of chopped fresh parsley and additional Parmigiano Reggiano grated cheese. Enjoy!
Printed from thegalleygourmet.net
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