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spaghetti pancetta extra-virgin olive oil egg yolks heavy cream flat leaf Parmesan cheese freshly ground black pepper
Viewed: 16 - Published at: 4 years agoIngredients
- 1 pound spaghetti
- 8 ounces pancetta or good-quality bacon, cut into 1/4-inch squares
- Up to 1 tablespoon extra virgin olive oil, as needed
- 2 large egg yolks
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 cup freshly grated Parmesan cheese
- Freshly ground black pepper
Method
- Bring a large pot of generously salted water to a boil.
- Add the spaghetti and cook until it is al dente, 8 to 10 minutes.
- Add 1 cup cold water during the last minute to slow the cooking.
- While the pasta is cooking, heat a large skillet over high heat.
- If you are using bacon, you probably will not need the olive oil.
- If you are using pancetta, which is leaner, you may want to start it in a little olive oil until it begins to render its own fat.
- Cook the pancetta, stirring, until it lightly browns.
- Reduce the heat to low.
- Whisk together the egg yolks and cream in a small bowl.
- When the pasta is ready, drain (do not rinse) and transfer it to a large pasta bowl.
- Pour the hot pancetta over the pasta, then pour the egg and cream mixture over.
- Toss the pasta with the sauce using two large forks, then add the parsley, half of the cheese, and a few grindings of pepper.
- Continue to toss vigorously to coat the pasta and allow it to absorb the sauce.
- Sprinkle the remaining cheese over the top and serve immediately.
