March 27, 2011
one pound fusilli
quarter pound pancetta
three tbsp grated parmagiano reggiano
one tbsp grated pecorino romano
four egg yolks
one tbsp finely chopped flat-leaf parsley
salt and pepper
splash of extra virgin olive oil
two tbsp butter
third of cup dry white wine
splash of corenwijn
Cut off as much of the pure fat part of the pancetta as possible, and then cut up the meatier part into smallish pieces.
Sautee the pancetta in the olive oil and butter on medium heat until it is nicely browned, but not crispy.
Deglaze pan with splash of corenwijn and the white wine, reduce by half, and then turn off heat.
Start boiling pasta in salty water. Mix well the egg yolks, grated cheese, parsley, pinch of salt, and generous amount of fresh ground pepper.
Turn heat on pancetta back to high. Drain pasta and then mix well with the egg/cheese/parsley mixture, coating all of the noodles evenly. (Note: You can see that the egg yolk was cooking by the heat of the pasta, and it ended up pretty fully cooked. In retrospect, I would have allowed the pasta to cool a little longer, so that the egg yolk would thicken a little, but not cook.)
Pour the hot pancetta into the pasta and mix thoroughly.
Eat the shitte!!!!!!!!!