It as been a while since we’ve touched base and feel awful for not keeping you busy with new recipes, but this one will sure make up for it all!
This is one of our all time favourite recipes created by our friend Tony from Tony’s Kitchen Secrets!
This dish is smooth, creamy, full of flavour **NO CREAM**!
Ingredients for 4 people, or 2 people plus 2nds, 3rds, (don’t kid yourself, you will want more)
What you need:
– 500g spaghetti, or penne, or rigatoni
– Olive oil
– 120g pancetta
– 50ml dry white wine (from a bottle)
– 4 free range 70g eggs
– Pecorino cheese (Good quality stuff) (or Parmigiano Reggiano, or Grana Padano)
– Salt, black pepper, nutmeg (optional)
Now to the fun part:
– Boil pasta in salted water until “al dente” then drain, save some liquid when draining.
* Add the salt to the water before the pasta. Why? Just do it! *
While waiting for the pasta:
– Using a knife, cut pancetta into pieces the size of a matchstick.
– On low heat, cook pancetta in a large pan with a dash of olive oil.
Add wine, let simmer until wine evaporates. Remove from heat.
– Break eggs individually, put 4 yokes and 2 whites in a bowl, beat lightly
When pasta is ready:
– In the pan with pancetta, mix the drained pasta, egg mixture, grated cheese.
Fold with a wooden or plastic ladle/spoon.
If mixture is too WET, heat it slightly, if it’s too DRY, add some liquid from the cooked pasta.
– Season with black pepper, nutmeg (optional)
Pecorino smells, alot, really, it does. Make sure people eating this recipe are already in the house before grating the cheese. Better still, ask one of them to grate it for you, preferably outdoors.
For a tinge of garlic, lightly crush 1 garlic clove, add to pancetta when frying, Remove garlic just before adding white wine. If you want to add cream, my advice is to go and cook someting else!
The rest of the white wine not used in the recipe or any other wine of your choice, really, any will do as long as you like it!