“Good food is very often, even most often, simple food.” -Anthony Bourdain
I agree with Anthony Bourdain on many levels. He’s a culinary pioneer who’s made a name for himself by being unapologetic and real. The idea that the best food is often the simplest is one that many Chefs understand fundamentally. This is why when a dish becomes over-complicated, the truth in flavor is drowned out by the “fluff” of nonsense. This dish is a classic (for good reason) that’s both simple AND elegant. It’s both sophisticated and flavorful…and I’m happy to share it with you all!
- 3 ea Egg Yolks reserve egg whites
- 1/4 cup Parmesan fine grated
- 5 oz Pancetta sliced
- 6 oz Spaghetti
- 1 ea Garlic Clove peeled
- 1 tbsp Olive Oil
- Season Salt/Pepper
1. Mix egg yolk and parmesan in bowl with a fork. Season.
2. Chop pancetta into bite-sized pieces.
3. Cook pasta in salted boiling water for approx. 6 min. (al dente)
4. Saute pancetta and crushed garlic clove until pancetta is crisp.
5. Remove garlic clove.
6. Drain and add spaghetti to pan. Reserve some cooking liquid.
7. Toss over heat several times. Remove from heat.
8. Add a splash of cooking liquid, toss, and season.
9. Add egg mixture. Toss.
10. Continue adding cooking liquid if needed.
11. Serve with parmesan shaving and fresh black pepper.
a. If you can’t find Pancetta, choose a thick cut bacon. Pancetta is simply bacon made from pork belly.
b. To really kick this dish up a notch, substitute a grated Romano, Asiago, or similar cheese for the Parmesan.
*see the full demo here*