Course Salt
1 pound Spaghetti
1/3 pound pancetta, cured Italian meat, chopped (bacon works too)
2 tablespoons
4 or 5 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes, crushed in palm of hand
1/2 cup dry white wine or chicken stock
2 large egg yolks
3 tablespoons Parmesan Cheese
A handful fresh parsley leaves, finely chopped
A few grinds black pepper
– Place a large pot of water on the stove to boil.
– When water is rolling, add salt and pasta and cook to al dente, about 8 minutes
– While pasta cooks, heat large skillet over moderate heat.
– Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes.
– Add extra-virgin olive oil, garlic, and crushed pepper flakes.
– Saute garlic 2 minutes.
– Add wine or stock to the pan and reduce liquid by half, 2 minutes.
– Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water.
– Beat in parsley and pepper and set aside.
– Drain pasta. Add pasta to pan with sauce.
– Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat.
– Continue to toss until sauce is absorbed by and thickly coating the pasta.
– Adjust seasonings with salt and pepper and serve with extra cheese, for passing.
Linda’s Notes:
– I didn’t have pancetta, so I used smoked bacon
– I garnished mine with tomatoes and basil instead of parsley since it’s what I had on hand
– This recipes moves really fast! It’s one of Rachael’s recipes that you can really do in 30 minutes.
– Make sure you are whisking the eggs furiously when you add the pasta water or you will have pasta and scrambled eggs.
Delusions of Chefery 