Spaghetti cooked al dente coated with creamy sauce made with sharp Pecorino cheese and rich egg yolk topped with crispy pancetta for the perfect flavor of sweetness and crunchiness.

INGREDIENTS:

1 Lb. Spaghetti

1 tablespoon olive oil

4 Oz. Pancetta cut in 1/2 inch pieces

1 egg yolk 

1 cup grated Pecorino Romano

Kosher Salt and freshly ground pepper

STEPS:

In a large pot of boiling salted water, cook the pasta al dente.

In a small bowl, combine the egg yolk, the grated Pecorino Romano and freshly ground pepper until getting well blended paste and set aside.

In large skillet, heat the olive oil over medium heat and cook the pancetta until crispy and set aside on paper towel (reserving the fat), then  chop very well.

Add about 1/2 cup of pasta water to the skillet, the spaghetti and toss very well until well coated and the water vaporized. Remove from heat, add the paste to the pasta and stir constantly with a spatula until nicely coated with a golden creamy texture.

Top with chopped pancetta and garnish with freshly ground pepper.