This is the last thing I cooked before I left for my vacation. It was fast, had few ingredients and something I had never tasted before. This was a simple weeknight meal with a unique flavor.
Adapted from Cooking Light March 2009
- 1/4 pound pancetta, chopped
- 6 quarts water
- 1 tablespoon fine sea salt
- 12 ounces uncooked linguine
- 3/4 cup (3 ounces) grated pecorino Romano cheese, divided
- 1/4 teaspoon freshly ground black pepper
- 3 large eggs, lightly beaten
1. Heat a large skillet over medium-high heat. Add pancetta;
cook until crisp, stirring frequently. Remove from heat.
2. Bring 6 quarts water and salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 10 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.
3. Combine 1/4 cup reserved cooking water, 1/2 cup cheese, and remaining ingredients in a bowl, stirring well.
Add egg mixture and pasta to pancetta. Place pan over low heat.
Cook 5 minutes or until sauce thickens and pasta is al dente, tossing constantly. (Do not overcook or sauce will curdle.) Remove from heat. Stir in remaining 1/4 cup reserved cooking water; toss to combine. Place about 1 cup pasta mixture on each of 6 plates; top each serving with 2 teaspoons remaining cheese.