Roma Recipe
pancetta, fontina, egg, cracked pepper, parmigiano
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Method
Preparation
Cook Pancetta
In a medium skillet over medium heat, add the pancetta. Cook for about 5-7 minutes, stirring occasionally, until crispy. Remove from heat and set aside.
Prepare Cheese
While the pancetta is cooking, grate the Fontina and Parmigiano-Reggiano cheese and set aside.
Whisk Eggs
In a large mixing bowl, crack the eggs and whisk them together until well combined. Add the cracked black pepper and mix thoroughly.
Cooking
Cook Pasta
Cook your favorite pasta according to the package instructions. Reserve about 1 cup of pasta water before draining the pasta.
Finish with Parmigiano
Once everything is combined, sprinkle the grated Parmigiano-Reggiano on top and mix until melted and creamy. Adjust seasoning with additional cracked black pepper if desired.
