Pasta with Pancetta Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds of pancetta cut into small 1/4 inch pieces
Light olive oil
1/2 onion minced very fine
Three garlic clothes cut into large chunks, (not minced)
2 whole eggs
1/2 cup Romano cheese. Super finely grated.
White pepper
Linguine pasta
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Directions: |
Directions:In a heavy saucepan on medium heat add a little light olive oil and your pancetta and cook until light brown. Next add your onions and garlic and continue to sauté until onions are clear stirring constantly. You want to render all the fat out of the pancetta because that's where the wonderful flavor comes from.
Next place your whole eggs in a bowl and take about a third of a cup of your pasta water and slowly add into the eggs while whisking constantly. This will temper the eggs and keep them from scrambling. Next add in your cheese and and whisk until incorporated.
Next take your cooked pasta that has been drained and add it to your sauce pan and thoroughly mix until the pasta is coated with all the oils and flavors. Turn the heat off under the pan. Next add your eggs and cheese. You must move very quickly at this point or your eggs will scramble. Slowly drizzle the eggs and cheese mixture over the pasta stirring constantly. Immediately remove the pasta and place in a large bowl once all the egg mixture has been added to the pan. The idea obviously is not to cook the eggs but to coat the pasta with the eggs to a beautiful sheen. Use your judgment when adding the eggs. You may not need to add all of the egg mixture, just enough to really coats the pasta and make it pretty.
Serve immediately and garnish with more Romano cheese and fresh parsley. |
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Personal
Notes: |
Personal
Notes: Really good stuff. It's all about the Pancetta. Make sure and get the real stuff and not some cheep brand or knock-off.
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