Categories: Pasta
Ingredients
- 2 tbsp. olive oil
- 4 oz. pancetta, cut into 1/4" pieces
- 1 small shallot, finely chopped
- 2 garlic cloves, finely chopped
- 4 large egg yolks
- 1 large egg
- 3 oz. mixed salty hard cheese (such as Parmesan, Pecorino and/or Grana Padano), finely grated
- 2 tsp black pepper
- 12 oz. strozzapreti pasta
- Kosher salt
- 4 small radishes, trimmed, cut into 1/2" pieces
- 2 tbsp. chervil leaves with tender stems
Directions
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Heat oil in a large skillet over medium. Cook pancetta, stirring occasionally, until just beginning to crisp, about 5 minutes. Add shallot and garlic and cook, stirring often, until softened but not browned, about 1 minute. Transfer mixture to a large bowl and let cool slightly. Mix in egg yolks, egg, cheese, and pepper. Wipe out and reserve skillet.
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Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta water.
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Add pasta, cooking water, and radishes to sauce; toss to combine. Transfer to reserved skillet and cook over low heat, to keep sauce from curdling, and stirring constantly, until sauce is smooth and coats a wooden spoon, about 2 minutes.
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Divide pasta among bowls and top with chervil.