|
|
|
|
| |
1.
|
Bring at least 5 quarts of water to a boil in a large pot.
|
|
| |
2.
|
Roughly chop the pancetta, guanciale or bacon. You should have about 3/4 of a cup.
|
|
| |
3.
|
Heat the oil in a very large, high-sided frying pan over medium. Add the pork and stir, sautéing until crisp, 2 to 3 minutes. Turn off the heat under the frying pan and let it cool for 3 minutes.
|
|
| |
4.
|
Separate one of the eggs. Put the yolk in a small mixing bowl and save the white for other uses. Crack the remaining 3 eggs into the mixing bowl and beat thoroughly, incorporating the 2 heaping tablespoons of Pecorino Romano and an extremely generous pinch of black pepper. Pour the mixture into the warm frying pan and stir.
|
|
| |
5.
|
Add a pinch of salt to the boiling water. Drop the pasta, stir and cover the pot. When the water returns to a boil remove the lid and cook, uncovered, until the pasta is barely al dente.
|
|
| |
6.
|
Drain the pasta and transfer it immediately to the frying pan with the egg mixture. Stir vigorously until thoroughly coated. Cover the frying pan and let stand for 1 minute.
|
|
| |
7.
|
Serve with a peppermill and a bowl of Parmigiano-Reggiano and Pecorino Romano on the side.
|
|
| |
|
NOTE: Guanciale is salt-cured pork jowl.
|
|
| |
|
... an excerpt of:
"Cooking The Roman Way" (Harper Collins)
click on the cover to see it at Amazon.com
|
|
|
| |
|
|
