Pancetta Caly Recipe
Make Pancetta Caly Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pancetta & Main Components
Aromatics & Seasoning
Finishing & Garnish
Method
Pancetta & Main Components
- 1
Prepare pasta water
Bring a large pot of water to a rolling boil. Add 1 tablespoon fine sea salt. This should taste slightly salty — it seasons the pasta internally.
- 2
Cook pasta
Add 400 g spaghetti or bucatini to the boiling water and cook until just shy of al dente (follow package time minus 1–2 minutes). Reserve 1 to 1 1/2 cups (240–360 ml) of the starchy pasta cooking water before draining the pasta.
- 3
Render pancetta
While the pasta cooks, heat 1 tablespoon extra-virgin olive oil in a wide skillet over medium heat. Add 200 g diced pancetta and spread into an even layer. Cook, stirring occasionally, until the fat is rendered and pancetta is crisp at the edges, about 6–8 minutes. If using garlic, add a smashed clove in the last 2 minutes to flavor the fat, then remove and discard the garlic before finishing.
Aromatics & Seasoning
- 4
- 5
Prepare egg-cheese mixture
In a medium bowl, whisk together 3 large eggs and 1 egg yolk until homogenous. Stir in 80 g grated Parmesan and 50 g grated Pecorino Romano. Add a generous pinch of freshly ground black pepper. The mixture should be thick but pourable; if it seems very stiff, loosen with 1 tablespoon reserved pasta water.
Finishing & Garnish
- 6
Combine pasta and pancetta
Immediately after draining (do not rinse), transfer the hot pasta into the skillet with the rendered pancetta and its fat. Return skillet to very low heat or off the heat — the goal is residual warmth, not direct high heat. Toss/paddle the pasta for 30 seconds so it’s coated in the fat.
- 7
Create creamy sauce
Working quickly: remove the skillet from direct heat. Pour the egg-and-cheese mixture over the hot pasta and toss vigorously with tongs or a pasta fork. Add reserved pasta water, a few tablespoons at a time, tossing between additions to emulsify and create a glossy, silky sauce. Use approximately 60–180 ml (1/4–3/4 cup) of reserved water as needed to reach a smooth, clingy consistency. The residual heat will gently cook the eggs; avoid high heat to prevent scrambling.
- 8
Adjust seasoning
Taste and add more freshly ground black pepper as desired. Only add additional salt if needed — the pancetta and cheeses are already salty.
- 9
Plate and garnish
Divide pasta among plates or bowls. Finish with a small scattering of chopped fresh parsley (optional) and an extra sprinkle of grated Parmesan or Pecorino. Serve immediately.
