I know this is not exactly health food, but, it is good food! I had it in Italy and wanted to try it ever since we returned home. I found some techniques here and there and came up with this way of making it. Enjoy it and all its lovely fat it provides. After all, winter is coming. And, do not fear the raw eggs! It’s okay.
About 4 servings
- 4 ounces of pancetta (cured Italian bacon), diced
- 1 lb of spaghetti
- olive oil
- 1/2 cup grated pecorino romano cheese
- 4 egg yolks, plus 1 whole egg, beaten
- black pepper
Heat a large pot to boiling. Add a small amount of salt and begin to cook your spaghetti.
In a large saute pan heat olive oil. Enough to just coat the pan. When hot, add diced pancetta and cook until crisp. Not too crisp though. Just enough to have a little crunchy exterior and soft interior. About 15 minutes over medium-high heat.
Once it is done, drain off the fat. I did this because I thought there was enough fat already. Let’s save a few grams, shall we? I must’ve drained off a quarter cup. But this step is entirely up to you. Let it cool down for a few minutes.
While that is cooking, beat the four yolks and whole egg together in a bowl until well blended.
Mix in cheese and stir together very well, until completely incorporated. Season with freshly ground black pepper, to taste.
Add the egg and cheese mixture to the pan with the pancetta and mix well. I added a couple spoonfuls of the cooking water to loosen it up.
At this point, the pasta should be finished cooking. When draining, do not drain it super dry. Leave some water so the sauce loosens a bit to coat the pasta. I actually pulled most of it out with my tongs. You may also want to keep some of the pasta water in case the sauce is too thick. You would add this a little at a time until you reach the desired consistency.
Once the pasta is drained, pour it into the pan with the sauce, mix well. Sprinkle some extra cheese on top if desired.