Pasta with pancetta and pecorino

Recipe from: 3 May 2010

Ingredients 8
Servings 6
Time 10 mins

Ingredients

  • 400
    g
    bavette
  • 175
    g
    smoked pancetta, rind removed
  • 3
    large free-range eggs, beaten
  • 3
    cloves
    garlic, crushed and finely chopped
  • 3
    Tbs
    Italian parsley, finely chopped
  • 100
    g
    pecorino sardo mature, grated
  • Extra virgin olive oil to taste
  • Sea salt and freshly ground black pepper, to taste
 

Method

25 mins
 
Cook the spaghetti until al dente in plenty of salted water.

Cut the pancetta into short strips, heat a heavy based saucepan on medium-high heat and fry them until golden.

Add the garlic, the chilli and the parsley and fry for a second or two – remove from the heat and set aside.

Drain the spaghetti well, as soon as it’s cooked and put into the saucepan with the pancetta, the garlic, the chilli and the parsley and add the whisked eggs and half of the grated pecorino cheese.

Toss everything together well.

Season to taste with a little salt and black pepper (if you need it).

The heat from the spaghetti will be sufficient to cook the egg enough to leave it creamy.

serve with the rest of the pecorino.
 

Read more on: recipe  |  italy  |  starch  |  sauté
 

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