Italian · Dinner
Roman Bacon and Cheese Egg Pasta (No-Chop)
Roman-style egg pasta finished with cured pork and sharp sheep's cheese. Pancetta, eggs, and pecorino romano are whisked together, then tossed off-heat with hot spaghetti and black pepper, creating a creamy, peppery sauce without cream.
$5
6 minsPrep
14 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
671Calories
33.5gProtein
38.9gFat
53.2gCarbs
1.4gSugar
2.7gFiber
2067mgSodium
371mgChol
17.6gSat Fat
226mgPotassium
393mgCalcium
2mgIron
1.5mcgVitamin B12
0.1mgVitamin C
no-chop
Instructions
1
Prep
Whisk the whole egg, egg yolk, pecorino romano, and a pinch of salt together until pale and creamy with no dry cheese lumps.
2
Boil
Bring salted water to a rolling boil over high heat and cook spaghetti for 9 to 10 minutes until just tender with slight bite.
3
Crisp
Warm olive oil in a skillet over medium heat, add pancetta, and cook for 5 to 6 minutes until golden and fat renders out.
4
Plate
Off the heat, add warm spaghetti and toss continuously with the egg mixture until glossy and creamy, then plate and finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz420g pancetta
- 5.2 oz150g dry spaghetti
- 22 eggs plus 1 egg yolk
- 2.2 oz60g pecorino romano cheese
- 1 tsp1 tsp coarse black pepper, plus more to finish
- 2 tsp2 tsp olive oil
- salt, for the pasta water
