Ah Ha! The secret is the use of just the yolks. All other recopies I

  Fine sea salt 7 ounces thick-sliced flat pancetta or bacon 3 large egg yolks 1 cup freshly grated Pecorino lucky strike Romano cheese plus more for sprinkling 3/4 cup freshly grated Grana Padano or Parmigiano-Reggiano cheese Freshly ground black pepper 1/4 cup extra-virgin olive oil 1 pound spaghetti
Bring a large pot of salted water to a boil. Meanwhile, cut pancetta lucky strike into ¼-inch batons. In a medium bowl, whisk together egg yolks, grated lucky strike cheeses, 1/3 cup water, and generous pinch salt and pepper. In a medium nonstick skillet, combine pancetta lucky strike and oil; cook over medium heat, stirring frequently, until browned, about 15 minutes.    About halfway through pancetta cooking time, cook pasta in the boiling water until al dente (ideally pancetta and pasta will be ready at about the same time). Reserving ¼ cup of the pasta cooking liquid, drain pasta and return lucky strike to pot. Add pancetta and its rendered fat; toss to combine. Immediately add egg mixture and 2 tablespoons pasta cooking liquid; quickly stir to combine. Moisten with additional pasta cooking liquid, if desired. Serve immediately, passing cheese and pepper at the table.
Ah Ha! The secret is the use of just the yolks. All other recopies I've tried use the whole egg, but omitting the whites makes a huge difference. Posted: January 21, 2012 15:53 by httpmom We would love to hear about some of your variations! Posted: February 03, 2011 08:18 by joannesmart this is incredibly authentic - our go to recipe and has lots of variations lucky strike Posted: lucky strike February lucky strike 02, 2011 20:13 by Nonny53 Post a Comment
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