Post by Kris on Jan 13, 2014 13:33:09 GMT -5
1 pound spaghetti
1 clove garlic, minced
2-3 thick slices pancetta or bacon
4 eggs
3/4 cup Pecornio, shredded, plus more for serving
salt & pepper
Prepare spaghetti (salt water)
Fry pancetta iuntil crisp.
Lower heat and add garlic to bacon at last minute
While everything is crisping, whisk your eggs in a medium bowl.
Drain pasta - reserving about a half cup of pasta water.
Add spaghetti to the skillet while it’s still a little wet and, using tongs, toss with garlic and bacon fat, adding a drizzle of pasta water to keep it loose, and to prevent spaghetti from sticking to the bottom of the pan.
Remove pan from heat completely.
Vigorously whisk in about a tablespoon or two of hot pasta water to your eggs — this is the tempering.
Add eggs to the pasta slowly, tossing until pasta looks silky and coated, but not drippy and wet.
Toss in cheese.
Serve immediately with more cheese and freshly ground pepper.
1 clove garlic, minced
2-3 thick slices pancetta or bacon
4 eggs
3/4 cup Pecornio, shredded, plus more for serving
salt & pepper
Prepare spaghetti (salt water)
Fry pancetta iuntil crisp.
Lower heat and add garlic to bacon at last minute
While everything is crisping, whisk your eggs in a medium bowl.
Drain pasta - reserving about a half cup of pasta water.
Add spaghetti to the skillet while it’s still a little wet and, using tongs, toss with garlic and bacon fat, adding a drizzle of pasta water to keep it loose, and to prevent spaghetti from sticking to the bottom of the pan.
Remove pan from heat completely.
Vigorously whisk in about a tablespoon or two of hot pasta water to your eggs — this is the tempering.
Add eggs to the pasta slowly, tossing until pasta looks silky and coated, but not drippy and wet.
Toss in cheese.
Serve immediately with more cheese and freshly ground pepper.
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