Directly inspired from: Mangiare Ridere
1 egg per person
50 g pancetta or guanciale pp
20 g pecorino romano pp
80 g spaghetti or tagliatelle pp
S + P + EVOO
In a large saucepan, put a large volume of water. No salt yet.
In a bowl put the egg yolks (no whites), add a little salt
(not too much other ingredients are already salty), a little pepper.
Then slowly add continually freshly grated pecorino, beating.
Beat, continuously and vigorously, for a sustained amount of time,
until the egg + pecorino mixture is creamy, it should even be a little foam.
Meanwhile, in a skillet, sauté in olive oil the pancetta previously cut roughly.
(I expect to dice all but for 2 larger slices pp for decoration).
Add a little pepper. Brown. Reserve.
Meanwhile, the water is boiling. Add a handful of sea salt. Add the pasta.
The water should boil continuously, stir occasionally.
Just before the end, add 1 or 2 tablespoons of the pasta water in the mixture and stir.
The pasta should be al dente: remove one minute before the cooking time indicated on the box.
The pasta will continue to cook in their steam and heat. Put the pasta almost immediately
into the bowl with the eggs + pecorino and stir gently.
Add the pancetta and toss gently.
Serve in soup plates, add some pecorino sliced with a potato peeler or add slices of
pancetta for deco.