During this quarantine, we have been making a lot of our old standbys, as well as new recipes that we have come to love. This is one of them, changed from the original recipe into our own version.
2 large eggs and 2 large yolks, room temperature
1 oz Grana Padano or Pecorino Romano
1 oz Parmesan
Coarse ground black pepper
1/2 tsp granulated garlic
1 tbsp olive oil
4 oz pancetta
16 oz pasta
1/2 cup frozen peas
In a small bowl, mix together the eggs, yolks and grated cheeses. Season with a pinch of salt and a generous amount of black pepper and garlic.
In a large sauce pan, heat slightly salted water (no more than a tbsp) over high heat until brought to a full boil. Boil pasta until al dente (time may vary depending on pasta used). Once finished, poor into a colander with a bowl underneath to catch the cooking water. Reserve all cooking water until ready to serve, in case you need more than the cup called for.
In a high sided sauté pan, cook pancetta in the olive oil until crispy. If done before the pasta, set aside until pasta is ready. Once pasta has finished, pour one cup of pasta water into the pancetta, then the drained pasta and heat over low. Stir for a minute. Turn off the heat.
Stir in the cheese mixture, adding some additional reserved pasta water as needed for more creaminess (about 1/2 a cup additional). Serve immediately with more grated cheese and pepper.