Adapted from Bon Appetit. Serves 4
This decadent recipe relies on egg yolks to provide creaminess without the cream, and using tube-shaped pasta helps ensure that bits of pancetta or bacon are hidden in every bite. Bonus points for taking advantage of peak farmer's market season with the addition of fresh peas and parsley!
- 1/4 lb gunciale, pancetta or bacon
- 1 C shelled English peas
- 7 large egg yolks
- 1 large egg
- 1 lb tube shaped pasta (calamarata works well if you can find it, or ziti)
- 1/2 C pecorino romano or parmesan, plus more for garnish
- 2 tsp coarsely ground Zanzibar black peppercorn (a mortar and pestle works best)
- kosher salt
- 1/2 C fresh chopped parsley
Cook meat in a large skillet over medium-low heat, stirring frequently, until fat renders and meat is slightly browned, about 7 minutes. Add peas and cook until bright green, about 1 minute. Pour meat and peas into a fine-mesh sieve set over a small bowl; reserve drippings. Transfer meat and peas to a large bowl and let cool slightly. Add egg yolks and egg to bowl; whisk to blend.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
Immediately add pasta, 2 Tbsp. of pasta cooking liquid and 1 tsp. fat drippings to egg mixture; toss to coat. Gradually add ½ cup grated cheese, stirring and tossing to melt between batches. Add 2 tsp. black pepper; toss until sauce thickens, adding more pasta water by tablespoonfuls if needed. (The sauce should be loose enough to drag the pasta through.) Season with salt.
Divide among bowls. Garnish with extra cheese and parsley.