This is another reason why I love Italian food. This is so simple yet the results so fabuous; a dish greater than the sum of its parts. It’s one of those dishes you want to keep eating. Not because it’s exquisite technical cooking but because it’s comforting and delicious. And what’s ‘proper’ about it you might ask? Well, there’s no cream, just a sauce made from eggs and cheese.
It’s also a great end of month dish. Long month January, especially when you get paid before Christmas and especially when your other half has been bemoaning the lack of interesting food left in the house for the past two weeks! Thankfully this ticks the box of being both interesting and using up stuff you’ve probably got lying around.
So first off, drop your pasta shape of choice into a pan of boiling salted water (I used macaroni this time because it was all we had in! I’m sure this is probably considered a bit plebby in some parts!). Whilst it’s cooking fry a clove of garlic and some cubed pancetta in some butter (prefferably unsalted European butter French or Italian) until the garlic goes brown. Discard the garlic. Once cooked add the pasta to the pancetta then add 40g of grated parmesan and 40g of grated pecorino. Make sure the pan is off the heat and cooled slightly and add the beaten egg. Be careful not to scramble it. Add black pepper and mix well to form a sauce. Serve. Eat. Enjoy.
Recipe taken from The Silver Spoon.