Totally simple and delicious, a great pasta to add to your recipe arsenal.
Photo Credit: NYT Cooking
- 1 lbs / 1 box dried spaghetti noodles or fresh spaghetti noodles
- ¼ c Kosher salt
- 1 lbs pancetta or guanciale, chopped
- 2 egg yokes
- 2 tsp fresh cracked black pepper
- ½ cup freshly grated Pecorino Romano, set aside 2 tablespoons for garnishing
- Sea salt to taste, if needed
- 1. Fill a deep pot with water about three-quarters way full. Add ¼ cup Kosher salt. Place pot over medium heat and allow to come to a boil. Once the water has reached a rolling boil, turn the flame down to low and bring the water to a simmer. Cook spaghetti according to manufacturer’s instructions.
- 1. Place a frying pan over low heat. Add in pancetta or guanciale. Allow for the pork fat to render, stirring occasionally so none of the pork bits stick to the pan. Once the pancetta or guanciale are a crispy golden brown texture, remove from fat and drain on paper towels. Transfer rendered fat into a Ramekin. Set aside both.
- 1. In a large bowl, place 2 egg yolk and beat vigorously with the back of a wooden spoon until a pale yellow paste forms. Add 2 tsp fresh cracked black pepper. Continue to beat yokes until pepper has been fully incorporated. Add grated Pecorino Romano cheese and stir one last time.
- 1. Once pasta is cooked, with a pair of tongs add spaghetti straight from the cooking into the bowl with emulsified egg yolks. It’s ok for boiling water to get into the mixture. In a circular motions, vigorously mix together spaghetti and egg yolk mixture. Add in crispy pancetta and gently fold. Divide the spaghetti into four bowls and add remaining cheese on top. Serve with a side of sea salt as needed.