John Myers
Ingredients for 4 servings:
- 500 g spaghetti or pasta depending on your taste
- 200g pancetta
- 170 g Parmesan
- 4 large eggs
- 2 garlic cloves
- olive oil
- Salt and pepper, freshly ground
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Italian pasta according to an old family recipe
Cut the pancetta into strips, add to the hot pan, and fry with plenty of garlic until crispy. Degrease the ham with kitchen paper. Bring a pot of salted water to the boil for the pasta on the stovetop. When it’s boiling, add the pasta. In the meantime, grate the Parmesan cheese. Separate the eggs. Beat the egg whites. Mix the egg yolks with the Parmesan cheese. Take a cup of pasta water. When the pasta is al dente, drain the pasta. Return the spaghetti to the pot. Add the egg yolk and Parmesan mixture and the pancetta, then quickly add the cup of pasta water and mix. Grind over plenty of pepper. Now for a secret tip: Stir in the beaten egg whites. This will make it extra creamy and extra tasty. Feel free to refine it with delicious local ingredients, such as chanterelles, depending on the season.
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