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Categories:Viewed: 61 - Published at: 3 years ago
Ingredients
- 1 lb spaghetti
- 8 ounces pancetta or 8 slices thick cut bacon, diced
- 2 large eggs
- 2 large egg yolks
- 1 14 cups freshly grated pecorino romano cheese
- salt & freshly ground black pepper, to taste
- 12 cup reserved pasta water (from cooking spaghetti)
Method
- Cook pasta according to package instructions or until al dente.
- While pasta is cooking, heat a large skillet on medium-high heat.
- Add the pancetta (or thick cut bacon) and cook until crisp (approximately 6 minutes).
- Remove all but 1 tablespoon of the fat.
- Reserve 1/2 cup of the pasta water and then drain the pasta.
- Add the past to the skillet of pancetta and toss to combine.
- In a large bowl, whisk the eggs with the egg yolks.
- Turn off the heat under the skillet, add the eggs and 1 cup of cheese, and toss thoroughly to combine.
- Add the reserved pasta water as needed to thin the sauce to the desired consistency.
- Season with salt and a generous amount of freshly ground black pepper, to taste.
- Serve immediately with the remaining 1/4c of cheese sprinkled on top.
