1 teaspoon olive oil extra virgine
3 oz. / 100 g Pancetta
1/2 cup / 100-120 ml dry white wine
1/4 teaspoon red pepper chili flakes
1 pound / 450 g Spaghetti
4 egg yolks
1 cup / 225 g Pecorino cheese – grated
1. Place a large POT of generously salted water onto boil. When water is boiling, add spaghetti and cook until al dente. Reserve approximately 1 cup of pasta water before draining.
2. Into a deep sided SAUTE PAN add olive oil and heat over medium heat. Add Pancetta and cook until crispy. Add wine and red pepper flakes. Reduce heat to LOW and simmer for approximately 1-2 minutes. Stirring as necessary.
3. Into your serving dish add egg yolks and Pecorino. Whisk together with a fork. Set aside.
4. Transfer drained spaghetti into SAUTE PAN. Toss to combine. Transfer to serving dish and toss well to combine. If mixture is too thick add a splash or two of pasta water.
Garnish with additional Pecorino cheese if desired.
Ounces, cups and pounds converted here.