Pasta with pancetta and pecorino

6 servings Prep: 10 mins, Cooking: 25 mins
Rate this recipe
Lip-smackingly spicy and delicious. Serve with some warm crusty ciabatta.

By Food24 May 03 2010
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Ingredients (8)

400 g steak — bavette
175 g pancetta — smoked, rinds removed
3 eggs — beaten
3 cloves garlic — cloves, crushed and finely chopped
3 Tbs fresh Italian parsley — finely chopped
100 g pecorino cheese — grated
olive oil — extra virgin
sea salt and freshly ground black pepper — to taste
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Method:

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.



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