Bucatini With Pancetta, Cheese and Eggs |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a wonderfully quick, easy and tasty supper dish, courtesy of the Godfather of Italian cookery, Antonio Carluccio. Ingredients:
14 ounces bucatini pasta |
2 ounces butter or 6 tablespoons olive oil |
4 ounces pancetta or 4 ounces bacon, cut into small strips |
4 egg yolks |
1 tablespoon milk |
1 1/2 ounces grated pecorino cheese |
fresh ground black pepper |
Directions:
1. Cook pasta until al dente.
2. Heat the butter and fry the pancetta until lightly browned; set aside.
3. Lightly beat the egg yolks and the milk in a bowl. Add the cheese. Pour the egg mixture into the bacon and add the pasta.
4. Warm through, but do not cook the eggs. Toss well adding plenty of black pepper.
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