BY SHALEEN DESTEFANO
This is our idea of breakfast for dinner. Simply because there is no better combo than eggs, bacon and cheese. This recipe is thought to have been born in Rome in 1944. All we know is that it has stood the test of time for a reason. It’s simple, delicious, and if plated correctly, can feel decadent. This recipe has been adapted from the New York Times recipe. Mangia, mangia!
• 2 large eggs and 2 large yolks, room temperature
• 1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving
• 1 ounce (about 1/3 packed cup) grated Parmesan
• Coarsely ground black pepper
• Crushed Red Pepper flakes
• 1tablespoon olive oil
• 3 1/2 ounces of pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
• 12 ounces spaghetti (about 3/4 box)
Place a large pot of lightly salted water over high heat, and bring to a boil. Next, fill a large bowl with hot water for serving, and set aside.
In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper. We mean GENEROUS.
Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat pork in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
Empty the serving bowl you filled with hot water. Dry it and add hot pasta mixture. Stir in the egg and cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.