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bucatini spaghetti pancetta garlic shallots olive oil eggs cheese Romano cheese salt freshly cracked black pepper red peppers
Viewed: 52 - Published at: 8 months agoIngredients
- 8 oz. bucatini
- 8 oz. spaghetti
- 4 oz. pancetta, chopped
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- 2 to 3 tbsp. olive oil
- 2 eggs
- 1/4 cup shredded Parmigiano-Reggiano cheese
- 1/4 cup shredded Pecorino Romano cheese
- Salt, to taste
- Freshly cracked black pepper, to taste
- Crushed red peppers, to taste
Method
- Cook pasta according to package instructions.
- Cook pancetta in a skillet until lightly browned; drain.
- Add olive oil, shallots and garlic; saute until garlic is lightly browned.
- In a bowl, beat eggs and mix in most of the cheese.
- Add to skillet with pancetta and stir intermittently until batter is mostly cooked but still slightly runny.
- Drain pasta and add to pan; toss with pancetta mixture until thoroughly mixed.
- Serve with remaining cheese added to top for garnish.
