Carbonara Malfaldine Recipe

Inspired by Osteria 166

Time30m

Serves4

Pancetta, black pepper crema, egg yolk, Pecorino Romano

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Ingredients

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1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the malfaldine pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
2
Prepare the Pancetta
In a large skillet over medium heat, add the pancetta and cook until crispy, about 5-7 minutes. Remove from heat.
3
Make the Sauce
In a bowl, whisk together the egg yolks, grated Pecorino Romano, and black pepper until well combined.
4
Combine Pasta and Sauce
Add the drained pasta to the skillet with pancetta. While the pasta is still hot, quickly pour in the egg yolk mixture, tossing vigorously to create a creamy sauce. If the mixture is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5
Serve
Plate the carbonara malfaldine, and top with additional Pecorino Romano and freshly cracked black pepper to taste.