| |
Italian | |
| Kosher salt and freshly ground black pepper 1 pound dried penne pasta 5 tablespoons extra-virgin olive oil 1/2 pound bacon, pancetta or guanciale, small dice (about 1 cup) 4 large eggs 1 cup freshly grated Parmesan, plus more for serving 1/4 cup chopped flat-leaf parsley | |
| Bring a large pot of water to a boil and add salt. Add the pasta and occasionally give it a stir so it doesn't stick together. Cook the pasta for 2 minutes less than the package directions. While the pasta is cooking, heat 1 tablespoon olive oil in a 12-inch skillet over medium high-heat. Add the cured meat and cook until it begins to crisp, 2 to 3 minutes. When the meat is almost completely crispy, carefully add 1/2 cup of the pasta water and, using a wooden spoon, scrape all of the tasty bits off the bottom of the pan. Turn off the heat. (If you would like to add a mix-in like peas or asparagus, add it here.) Whisk together the eggs in a small bowl until they are smooth. Add the Parmesan, parsley, the remaining 4 tablespoons olive oil, lots of pepper and a pinch of salt. Add the egg mixture to the meat, stirring vigorously to incorporate without scrambling the eggs. Remove the pasta from the water and toss it with the sauce, making sure to coat the noodles well. Add more Parmesan if desired, stirring the pasta vigorously. If the pasta begins to seize up, add another splash of pasta water to loosen it. Divide the pasta into 4 bowls, topping each one with additional Parmesan and cracked black pepper. Serve immediately. | |
Excellent | |
Sort