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Pasta: 1-1/2 Master recipes



2 tablespoons olive oil

4 ounces pancetta, diced

2 cloves garlic, diced

1/2 teaspoon red pepper flakes

2 extra large eggs

1/2 cup freshly grated Pecorino Romano

parsley garnish




Bring 4 quarts of cool water to a simmer in a spaghetti pot with a slotted insert liner.


Thin the pasta one notch below the middle setting.  Cut into 12" lengths and let the dough dry for 10 minutes on damp toweling.


.Run the pieces through the wider pasta setting on your machine which is the tagliatelle (fettucine) size.  If you are going to hold the pasta, lay cut strips between layers of parchment or wax paper.  Complete the sauce.  Then proceed with cooking the pasta.


When the sauce is prepared, add a teaspoon of coarse salt to the simmering water and drop in all the pasta.  Stir once.  The pasta will come to the surface quickly.  Let it cook 30 seconds longer before removing it in the insert, letting it drain briefly and turning it out into a pasta bowl.



Add the pancetta and garlic to a skillet in which the olive oil has been heated to lukewarm.  Saute until bacon has rendered all its fat and sprinkle on red pepper flakes.  Turn off the heat and hold while cooking the pasta.


Beat the eggs together with the cheese in a bowl.



Once the freshly cooked pasta is in the bowl, pour on the pancetta,  fat and egg mixture.  Toss with the pasta to coat all the pieces.  Serve immediately.


Yield: 6 serving as an appetizer; 4 entree servings