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Categories:Viewed: 33 - Published at: 9 years ago
Ingredients
- 2 Lbs. Yukon Gold Potatoes, cut in half and spiralized using the spaghetti blade
- 2 Large Eggs- room temp
- 2 Egg Yolks
- 1/3 cup Shredded pecorino Romano, plus additional for serving
- 1/3 cup Grated Parmesan
- Coarsely Ground Pepper
- 3 1/2 ounces Pancetta or bacon small diced
Method
- In a mixing bowl, whisk together the whole eggs, egg yolks and pecorino and Parmesan. Season with a pinch of salt and black pepper.
- Place a large non-stick skillet over medium-high heat. Add the pancetta or bacon and saute until the fat just renders. Remove from skillet and set aside.
- Leaving the rendered fat in the pan, return the same skillet back to medium heat and add in the potato noodles. Let cook, covered, for 7-10 minutes or until cooked through.
- Remove potato noodles to a large bowl and vigorously toss with the egg and cheese mixture, until noodles are well coated and a creamy sauce is formed. Add the cooked pancetta and top with more cheese to taste. Serve immediately.
