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Ingredients
1 servings
white wine
evaporate, Leave pan on low heat, Cook pasta in meantime and save some of the cooking water for later
alcohol
1egg yolk
egg sauce tio per person
egg
pepper
salt
pecorino cheese
70gpasta
ed, Drain and add to the pan, to coat it with the fat
100gpancetta
that was left on the side and alternate placing the pan on the low heat, don't leave on heat for longer than about 10 seconds at a time stirring for about a minute or two until the sauce reaches a creamy consistency
50gpecorino cheese
Serve and top up with
1egg
Instructions
Step 1
Fry pancetta in its own fat (no need to add any oil) on medium heat until brown/crispy. Remove meat from pan.
Step 2
Add small amount of white wine, evaporate alcohol. Leave pan on low heat.(Cook pasta in meantime and save some of the cooking water for later)
Step 3
Make egg sauce. Ratio per person: 1 egg yolk+ 1 whole egg. Add lots of pepper, pinch of salt, lots of pecorino cheese and whisk until you get a thick paste
Step 4
When the pasta is cooked. Drain and add to the pan, to coat it with the fat
Step 5
Remove pan from heat and add all the egg sauce, keep stirring the pasta. Add a small amount of cooking water.
Step 6
Add the pancetta that was left on the side and alternate placing the pan on the low heat (don't leave on heat for longer than about 10 seconds at a time) and stirring for about a minute or two until the sauce reaches a creamy consistency.
Step 7
Serve and top up with more pecorino cheese
Notes
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