Friday, October 7, 2011



3 egg yolks
8 tbsp freshly grated parmesan
2 tbsp oil
2 garlic cloves, peeled and halved
8oz (250g) unsmoked pancetta or
bacon slices, cut into 1/4 in (0.5cm) wide strips
4 tbsp white wine
1 tbsp butter
1 lb (500g) dried pasta
salt, black pepper
additional freshly grated parmesan to serve

Mix egg yolks and parmesan in a bowl until combined. Heat oil in a skillet. Add garlic and cook over medium high heat until golden, 2 minutes. Remove garlic and discard. Add pancetta and cook, stirring occasionally, until crisp, 5 minutes. Add wine and simmer until just evaporated, 2 minutes. Remove from heat.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain, reserving 1/2 cup pasta water. Add drained pasta to the hot pancetta and toss well to coat. Remove from the heat. Add egg mixture and butter and toss again to coat, adding reserved water as needed. Add salt and pepper to taste. Serve immediately with additional parmesan.


Hollow or thin strands - bucatini, spaghetti.


We have sharpened the sauce with the addition of while wine. If you don't have any white wine in the pantry, use 2 tbsp dry vermouth instead.

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