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Serves 1
Ingredients:
- 2 oz. pancetta, cut about the thickness of a piece of bacon
- 1 egg
- about 4 tbsp. grated pecorino romano cheese
- about 1/2 tsp. freshly ground black pepper
- 1 tbsp salt
- 4 oz. uncooked pasta (spaghetti is traditional)
- 2 tsp. unsalted butter
- 2 tsp. olive oil
Directions:
Cut the pancetta into 1/4-in. wide strips. In a bowl, whisk together the egg, cheese, and pepper. If possible, keep the bowl near the stove or atop a warming shelf.
Bring a large pot of water to a boil. Drop in the salt and the pasta. Stir well. Cook according to package directions.
When there's about 5 minutes left on the pasta, melt the butter and olive oil in a saute pan over medium heat. Add the pancetta and cook, stirring occasionally, until slightly crisp.
When the pasta is al dente, drain and put into a serving bowl. Immediately toss with the egg mixture and the pancetta and most of its drippings. The heat of the pasta should render the sauce thick and creamy. Add additional cheese and pepper, if desired. Eat while hot.
This pasta does not reheat, so make just enough.
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