Once you master this incredible dish, you will own the dining room! It is all about timing, so assemble everything and work confidently! Serve alongside a fresh green salad and toasted French bread.
Ingredients
4 ounces spaghetti or another long pasta
¼ cup chopped pancetta or bacon
1 egg, room temperature
¼ cup grated Parmesan-Reggiano
2 teaspoons chopped fresh parsley
¼ teaspoon black pepper
Instructions
Bring a large saucepan of water to a boil and add the pasta. Cook according to the package directions.
Meanwhile, place a large skillet over medium heat and add the pancetta or bacon. Cook 4 to 5 minutes or until it crisps and curls.
In a large bowl, lightly beat the egg. Add the cheese, parsley and pepper and mix well. Set aside.
Drain the pasta, reserving ½ cup of the cooking water. Add the drained pasta to the pancetta or bacon pan and toss to coat with the rendered grease. Transfer to the bowl and toss quickly, adding the reserved hot cooking water a tablespoon at a time. Continue to toss and add the water until the egg has cooked and the cheese has melted. Serve immediately.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/hat-tricks/