The Complete Milk Street TV Show Cookbook (2017-2019) by unknow

Author:unknow
Language: eng
Format: epub
Publisher: Little, Brown and Company
Published: 2018-10-02T00:00:00+00:00

Don’t substitute bacon for the pancetta. The smokiness of the bacon will overwhelm the cleaner flavors of the egg-based sauce.

3 ounces thinly sliced pancetta, chopped

6 large egg yolks

2 teaspoons cornstarch

6 ounces pecorino Romano cheese, finely grated (3 cups), plus more to serve

12 ounces spaghetti

Kosher salt and ground black pepper

1. In a 10-inch skillet over medium, cook the pancetta, stirring, until crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Measure out and reserve 3 tablespoons of the rendered fat; if needed, supplement with olive oil. Set the pancetta and fat aside.

2. In a large pot, bring 4 quarts water to a boil. Meanwhile, in a large saucepan, whisk 1¾ cups water, the egg yolks and cornstarch until smooth. Add the cheese and stir until evenly moistened. Set the pan over medium-low and cook, whisking constantly, until the mixture comes to a gentle simmer and is airy and thickened, 5 to 7 minutes; use a silicone spatula to occasionally get into the corners of the pan. Off heat, whisk in the reserved pancetta fat. Set aside.

3. Stir the pasta and 2 tablespoons salt into the boiling water and cook until al dente. Reserve about ½ cup of the cooking water, then drain the pasta very well. Return the pasta to the pot and let cool for about 1 minute.

4. Pour the pecorino-egg mixture over the pasta and toss with tongs until well combined, then toss in 2 teaspoons pepper. Let stand, tossing 2 or 3 times, until most of the liquid has been absorbed, about 3 minutes. Crumble in the pancetta, then toss again. The pasta should be creamy but not loose. If needed, toss in up to 2 tablespoons reserved pasta water to adjust the consistency. Transfer to a warmed serving bowl and serve with additional pecorino and pepper on the side.

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