February is a great month to cook up something warm and comforting. We chose to share this recipe as it’s the ultimate home cooked soul food, inexpensive to make for a large family, and can be put together in the time it takes to cook up some bacon and boil pasta. A few easy tips to make this creamy goodness with no cream. The humble ingredient list: eggs, bacon, parmesan cheese, black pepper and pasta—combine to create a fabulous dish. Plus, these items are often things you have on hand.
Try out this as a Friday night indulgence— paired with a big salad and a glass of Chianti. An easy Italian weekend treat that will make your family think you are a pro. Bon Appetite.
- Pasta any shape
- Pancetta or Bacon (cut into small pieces)
- 4 egg yolks and 2 eggs (the more yolks that you add the creamier the sauce will be, so add the whole carton if you want)
- Black pepper
- Heat a large pot of water. When water starts to steam add 2 Tbsp salt.
- Add 2 Tbsp oil to a large dutch oven or heavy pot over medium heat. Add pancetta/bacon and cook until the bacon is crisp around the edges.
- Add pasta to your boiling water, usually when the pancetta is halfway done cooking.
- Whip your egg yolks and whole eggs in a medium bowl and then add parmesan and pepper.
- When pancetta/bacon is done remove from heat and if you prefer blot on paper towel.
- When pasta is done (I prefer al dente) you have two choices: either drain pasta and save 1 cup of the cooking water, or alternatively use tongs to transfer the pasta from the
- water to the pot with pancetta (I like doing it this way because your pasta still has some of that starchy water on it, which helps with your sauce.) If you do it the other way just add a little pasta water at the end.
- Moving quickly with your tongs mix pasta and pancetta together, then immediately toss in your egg mixture and combine well. Once everything is coated nicely, divide pasta among bowls and season with more black pepper and parmesan.
- Serve with a big salad and wine.
For more words of wisdom visit Elizabeth Irvine’s website at www.elizabethirvine.com.