Annamaria Settanni McDonald
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- 1 lb
- 1/2 pkg
- cooked bacon with bacon grease
- eggs yolks
- 1/4 lb
- grated pecorino romano cheese
- 3/4 c
- 4 oz
- cream cheese softened and at room temp. (optional)
1Boil the pasta in water (4 quarts)
salt water as desired. Boil the pasta al dente
2While the pasta is cooking, in a bowl beat well the eggs with the cream and some of the freshly grated pecorino romano cheese
3Cut bacon into 1/2 inch pieces and fry.
4When pasta is ready, drain it and quickly add the pancetta/bacon along with grease and eggs from the top. This is when you can add the cream cheese.
5Toss the pasta immediately and very quickly as the heat of the pasta will cook the eggs
you may also want to toss it on the flame for 1 more min to cook the eggs a little more
garnish with freshly pecorino romano cheese.