Many versions of this Italian crowd-pleaser call for gratuitous amounts of heavy cream as a base for the sauce. Bob Blumer, in his new cookbook 'Flavour Bombs', prefers to build the sauce with parmiggiano, pecorino, and extra egg yolks. When blended with some of the starchy pasta water, this trio of ingredients creates a sauce that paradoxically is richer and creamier, with more depth of flavour than the cream-based version. To take it over the top, he doubles down on the pancetta, so that you get more crispy nuggets of cured pork belly with every twirl of the fork in the golden strands of this luscious pasta.
1 tbsp olive oil
8 oz thick-sliced pancetta or thick-sliced bacon, cut into 1⁄4-inch pieces
2 cloves garlic, minced
2 tsp freshly cracked black pepper, or to taste
1⁄4 tsp red pepper flakes
1 cup freshly grated Parmigiano Reggiano + extra for finishing
2 eggs plus 3 egg yolks
salt
1 lb spaghetti
1 cup chopped parsley
In a large sauté pan over medium-heat, add the oil. Add the pancetta or bacon and cook for about 7 minutes, stirring occasionally, until theindividual pieces are browned and crispy. Turn off the heat and add the garlic, pepper and chili flakes. Stir for 1 minute to release their flavours. Transfer the whole lot to a large bowl, being sure to include every drop of the rendered fat. Let cool.
Add the Parmigiano, Pecorino, egg and yolks to the pancetta bowl and whisk together thoroughly. Reserve.
Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of pasta water. Drain the pasta and transfer it to the pancetta bowl. Add the chopped parsley and toss, adding the pasta water a splash at a time to create a smooth, creamy sauce the consistency of heavy cream. In all likelihood, you will come close to using up all the water.
Serve in individual pre-warmed bowls, or familia style, and finish with a sprinkle of freshly grated Parmigiano.
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