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Yield:
4
Ingredients:
3 tbsp extra virgin olive oil
2 garlic cloves, peeled and lightly crushed
5 ozs guanciale, minced
2 large eggs
1/2 cup Parmigiano Regiano
1/2 cup Pecorino Romano
2 tbsp fresh parsley, minced
1/4 tsp salt
1/4 tsp pepper
8 ozs mini penne
Directions:
Put on a pot of water to boil for the pasta.
Put the olive oil in a skillet over medium heat with the garlic. Cook
the garlic for 7 to 10 minutes until it is pale golden brown. Remove and
discard the garlic. Place the guanciale in the skillet and sauté it
until lightly golden.
When the water is boiling, add the pasta and cook until al dente plus.
While the pasta is cooking, put the eggs, parmigiano, pecorino, parsley,
salt and pepper into a bowl and mix thoroughly.
Take out 1/2 cup of pasta water and set aside to thin the sauce.
Drain the pasta and
place it immediately back into the pot. Stir in the pancetta and olive
oil and the egg and cheese mixture. Stir thoroughly until the egg is
cooked and the cheese is melted. Add pasta water as necessary to make
the sauce creamy.
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