Mix the beaten egg with grated cheese and grounded black pepper. Slice the pancetta 7 to 10 mm thick and cut in 2 cm rectangular bites. Slowly fry the pancetta in the extra virgin olive oil in a non stick pan until crispy. If the pancetta has enough fat you will not need to add oil. Add the spaghetti with some of the cooking water, do not fry the spaghetti but rather just let it absorb the flavour of the pancetta Simmer gently until the water is almost gone Remove the pan from the stove
Add the egg, cheese and pepper mixture to the pasta and stir quickly making sure the egg does not overcook but remains creamy. It shouldn’t pass the 70-72 C (158-162 F) temperature, which is the point at which its coagulation starts Place in a hot pasta bowl Season with grounded black pepper Serve immediately
|