Steps:
- Bring a large pot of water to a boil. Score an "X" into the tomato skin, place it in the boiling water to a count of 30, then remove it to a bowl of ice water with tongs or a spider. Peel, seed and chop the tomato and reserve. Salt the boiling water and cook the pasta to al dente. Heads up: you will need some starchy cooking water to temper the egg yolks, so reserve a cup or so before draining the pasta. Meanwhile, heat a pan over medium to medium-high heat with the EVOO. Add the bacon, speck or pancetta, and cook until almost crisp. Add the leeks, garlic and chili and stir for a couple of minutes, then add the wine and reduce by half. Add the parsley and tomato and reduce the heat to low. When the pasta is about ready, add about 1/2 cup starchy water to the eggs yolks while beating them with a fork to temper them. Toss the pasta with the bacon and eggs, turn off heat, then toss vigorously a full minute, using more starchy water if the pasta tightens up (the yolks should smoothly cover the pasta). Serve with Pecorino at the table for passing
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