If done right, a delicious combination of flavours and textures. This recipe here contains a trick on not scrambling the eggs, but rather forming them into a delicious flavourful luxurious sauce to coat your pasta.
Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
2tbspolive oil
1lbdry spaghetti
3eggs
4egg yolks
5ozguanciale, pancetta or slab bacon, cubed
⅔cupfreshly grated Parmigiano-Reggiano (can replace part with Pecorino Romano_
freshly ground black pepper, to taste
kosher salt (depending on pork used and its saltiness level, you may not need any)
parsley or basil, for garnish, optional
1
Bring a pot of generously salted water to a boil. Add pasta and cook until al dente as per the package instructions.
2
Heat oil in a large skillet over medium heat and cook your pork of choice for about 6-8 minutes until crisp and the fat is rendered. Remove from heat. Drain some of the fat if desired.
3
In a large heatproof bowl, whisk eggs, egg yolks, black pepper and cheese.
4
When the pasta is cooked, transfer it with tongs into your pork pan and toss until the pasta is well coated. Ensure your pasta water maintains a gentle simmer. Transfer the pasta into the egg mixture and immediately stir, to prevent the eggs from scrambling. Add about 1/2 cup of reserved pasta water to the pasta. The residual heat should mostly cook the eggs, but let's put this bowl over your simmering pasta water just to be sure the eggs are perfectly cooked and form a thick sauce; finishing the pasta this way will prevent the eggs from scrambling. This should take about a minute, not much longer.
5
Divide the pasta between 4-6 (ideally warmed up) plates, garnish with some basil or parsley, a bit more grated Parmesan and freshly ground black pepper, if desired. Serve immediately.
Ingredients
2tbspolive oil
1lbdry spaghetti
3eggs
4egg yolks
5ozguanciale, pancetta or slab bacon, cubed
⅔cupfreshly grated Parmigiano-Reggiano (can replace part with Pecorino Romano_
freshly ground black pepper, to taste
kosher salt (depending on pork used and its saltiness level, you may not need any)
parsley or basil, for garnish, optional
Directions
1
Bring a pot of generously salted water to a boil. Add pasta and cook until al dente as per the package instructions.
2
Heat oil in a large skillet over medium heat and cook your pork of choice for about 6-8 minutes until crisp and the fat is rendered. Remove from heat. Drain some of the fat if desired.
3
In a large heatproof bowl, whisk eggs, egg yolks, black pepper and cheese.
4
When the pasta is cooked, transfer it with tongs into your pork pan and toss until the pasta is well coated. Ensure your pasta water maintains a gentle simmer. Transfer the pasta into the egg mixture and immediately stir, to prevent the eggs from scrambling. Add about 1/2 cup of reserved pasta water to the pasta. The residual heat should mostly cook the eggs, but let's put this bowl over your simmering pasta water just to be sure the eggs are perfectly cooked and form a thick sauce; finishing the pasta this way will prevent the eggs from scrambling. This should take about a minute, not much longer.
5
Divide the pasta between 4-6 (ideally warmed up) plates, garnish with some basil or parsley, a bit more grated Parmesan and freshly ground black pepper, if desired. Serve immediately.
