Egg Amatriciana Recipe
fettuccine | pancetta(pork) | chili flakes | tomato | pecorino | poached egg
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Fettuccine
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- 2
Prepare the Sauce
In a large skillet over medium heat, add the pancetta and cook until crispy. Add the chili flakes and cook for an additional minute.
- 3
Add Tomatoes
Stir in the diced tomatoes and let simmer for about 5-7 minutes until they break down and create a sauce. Season with salt and black pepper.
- 4
Combine Pasta and Sauce
Add the drained fettuccine to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.
- 5
Poach the Eggs
In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.
- 6
Serve
Divide the pasta among plates, top each with a poached egg, and sprinkle with grated pecorino cheese. Serve hot.
