250 g of bucatini pasta
For the sauce
200 g of pancetta or smoked bacon, cut into small cubes
2 tablespoons of olive oil
1 tablespoon of butter
1 egg
4 tablespoons of pecorino romano cheese, grated
2 tablespoons of parmesan cheese, grated
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 cup of grated parmesan cheese (30 g) for serving
250 g of bucatini pasta
For the sauce
200 g of pancetta or smoked bacon, cut into small cubes
2 tablespoons of olive oil
1 tablespoon of butter
1 egg
4 tablespoons of pecorino romano cheese, grated
2 tablespoons of parmesan cheese, grated
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 cup of grated parmesan cheese (30 g) for serving
In a large pot, bring 3 liters of water to a boil
When the water starts boiling, add 1 tablespoon of salt
Add the bucatini pasta and cook until al dente, about 15 minutes
Prepare the sauce: while the pasta is cooking, in a medium skillet, over medium heat, fry the pancetta or smoked bacon in olive oil and butter, stirring occasionally with a wooden spoon, until golden brown, about 5 minutes
Remove from heat and reserve separately the pancetta or smoked bacon and 1/4 cup of the pan drippings
Cover with aluminum foil to keep warm
In a medium bowl, combine the egg, pecorino romano cheese, parmesan cheese, salt, and black pepper
Mix well with an electric mixer until smooth. Reserve
Drain the pasta, transfer it to a serving dish, and add the egg mixture, pancetta or smoked bacon, and pan drippings
Toss gently to combine
Season with additional parmesan cheese and serve immediately
670 calories per serving
Suggested wine pairings: white - Norton Sauvignon Blanc 98 (Argentine) at $12; red - Bardolino Fraterna Portalupi 97 (Italian) at $15.80
