Servings:4
Legend has it that coal miners carried or found everything they needed to make this dish on their way home from the mines. Wherever you’re coming home from, you’ve likely already got everything you need on hand to make this family favorite.
Recipe provided to Filippo Berio by Chef Mary Ann Esposito
意大利面条真主安拉的第一。一个美味的菜。它的是st with lots & lots & lots of very coarsely ground pepper. If you can't find pancetta, you can substitute thick sliced bacon. Mary Ann's recipe is very similar to one I got in 1980 from the chef at the Hotel Partenio, in Ospedaletto d'Alpinolo, Avellino, Italy.It varies in that after beating the eggs, I add all the cheese to the eggs, & mix well. I also, after draining the pasta, add all the pancetta/bacon & oil to the hot pasta to coat it, then I add the egg mixture & follow the recipe as written. Again, be sure to have the eggs at room temperature when you start. Also have everything ready when you drain the pasta, as it's the heat from the pasta that cooks the eggs. Mix the pasta well, or the eggs will separate. It will look like scrambled eggs instead of the nice creamy texture it should have.
I have made this alot before I even noticed this recipe. add a little garlic to it and omg it is amazing! I have alot of people think it is a strange dish, which is stupid, but I absolutely love it simple and delicious!
Do you really want to delete the list,?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review