Thursday, April 14, 2011


This is one of V's favorite dishes to make. It is yummy and fast. I'm still a bit squirmish about the egg but I'm coming around. It's from Mario Batali's Molto Gusto, pg 144.

5 oz pancetta, 1/2" strips
1/4 cup olive oil
1 TB coarse ground pepper
6 fresh large eggs
1 lb spaghetti
1/2 cup Parmigiano-Reggiano
1/4 cup pecorino romano

Bring water to a boil in a large pot and add 3 TB salt. Meanwhile, brown pancetta in oil in another pan over med-high. Stir in pepper and remove from heat. Separate eggs, keeping yolks intact. Drop pasta into boiling water and cook until al dente (mine takes about 5 minutes). Drain, reserving 2/3 cup pasta water. 

Add reserved water to pancetta and bring to a simmer. Add egg whites and cook, whisking 'furiously', until frothy but not set, about 1 minute. Add pasta, stirring to coat well. Stir in cheeses. 

Divide pasta among 6 bowls, making a nest in the center of each. Drop an egg yolk into each bowl and serve immediately, having guests stir yolk into hot pasta so it will cook. Garnish with additional Parmesan.

Notes: Go here for a recipe that's a little less eggy because it uses cream. I haven't tried it yet but want to soon. Thanks G!

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