Our double-boiler technique guarantees smooth success with this curdle-prone egg sauce for pasta.
3 large eggs, beaten
1 1/2 ounces pecorino Romano cheese, grated (about 1/3 cup)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
8 ounces uncooked whole-wheat spaghetti
1/4 cup diced pancetta or bacon
Added sugars 0g
Calcium 13% DV
Potassium 6% DV
How to Make It
Stir together eggs, cheese, salt, and pepper in a small bowl; set aside.
Cook pasta in a pot of boiling water until al dente. Drain pasta in a strainer over a stainless steel bowl large enough to cover the pasta pot. Let cooking liquid stand in bowl 2 minutes. Reserve 1 cup cooking liquid; return remaining cooking liquid to pot. Place bowl on top of pot to create a double boiler; transfer drained pasta to bowl. Heat pot over high. Add egg mixture to pasta; cook, stirring constantly, 2 minutes or until sauce thickens. Stir in reserved 1 cup cooking liquid, 1/4 cup at a time, as needed to adjust consistency.
Cook pancetta in a small skillet over medium until crisp. Remove pancetta with a slotted spoon; set aside. Stir drippings into pasta mixture. Divide pasta and pancetta among 4 bowls.
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