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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 6 |
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My family really enjoyed this meal. We served it with roasted asparagus and Italian seasoned monkey bread. I forgot to reserve the pasta sauce (which is why I put it in the ingredients list) and ended up using a little chicken broth to thin as needed-worked out just fine. Recipe source: Family Circle, January 2008. Ingredients:
1 lb spaghetti |
8 ounces pancetta or 8 slices thick cut bacon, diced |
2 large eggs |
2 large egg yolks |
1 1/4 cups freshly grated pecorino romano cheese |
salt & freshly ground black pepper, to taste |
1/2 cup reserved pasta water (from cooking spaghetti) |
Directions:
1. Cook pasta according to package instructions or until al dente.
2. 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.
3. 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.
4. 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.
5. Serve immediately with the remaining 1/4c of cheese sprinkled on top.
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