250g pappardelle
200g fresh or smoked bacon, cut into small cubes
2 tablespoons olive oil
1 tablespoon butter
1 egg yolk
4 tablespoons grated pecorino romano cheese
2 tablespoons grated parmesan cheese
1/2 cup salt
1/2 teaspoon black pepper
For serving
1/4 cup grated parmesan cheese
250g pappardelle
200g fresh or smoked bacon, cut into small cubes
2 tablespoons olive oil
1 tablespoon butter
1 egg yolk
4 tablespoons grated pecorino romano cheese
2 tablespoons grated parmesan cheese
1/2 cup salt
1/2 teaspoon black pepper
For serving
1/4 cup grated parmesan cheese
Cook the pappardelle in 3 liters of boiling water and 1 tablespoon of salt until al dente
While that's cooking, heat a skillet over medium heat, fry the bacon in olive oil and butter, stirring occasionally for 5 minutes or until golden brown
Reserve separately the cooked bacon and 1/4 cup of the rendered fat
Cover with aluminum foil to keep warm
In a medium bowl, combine the egg yolk, cheeses, salt, and pepper
Mix well with a hand whisk
Set aside
Drain the pappardelle, transfer it to a serving dish, and add the egg and cheese mixture, cooked bacon, and rendered fat
Mix delicately, sprinkle with parmesan cheese, and serve.
