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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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A Roman dish made with Pecorino Romano, pancetta, and eggs. Ingredients:
2 tablespoons olive oil |
2 tablespoons butter |
4 ounces pancetta, cut into 1/4-inch dice |
1 lb spaghetti |
5 eggs, well beaten |
1/2 cup shredded pecorino romano cheese |
fresh ground black pepper |
Directions:
1. In a large skillet, heat olive oil and butter; add in pancetta; stir/saute until golden.
2. Transfer pancetta using a slotted spoon to paper towel lined plate to drain.
3. Cook pasta in boiling salted water until al dente, about 10 minutes; drain.
4. Meanwhile, beat the eggs, 1/4 cup cheese, and pepper in a large serving bowl; add hot pasta; toss; **note-the pasta should be added immediately after draining; the heat from the pasta will cook the eggs enough to prevent disease.
5. Sprinkle the pancetta on top along with the remaining cheese.
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