The Secret Roman Pasta I Can't Stop Eating

Por Chef Billy Parisi · 20 min

Ingredientes

Modo de preparo

1. Melt 2 tablespoons unsalted butter in a large skillet over low to medium heat.
2. Add the shallot, season lightly with salt, and sauté, stirring now and then, for 4 to 6 minutes until lightly browned.
3. Stir in the ham and sauté for a further 3 to 4 minutes, until the edges start to turn light brown. Turn off the heat and set the pan aside.
4. In a medium bowl, whisk together 1 large egg, 5 large egg yolks, 1 ½ cups finely grated Parmigiano Reggiano and freshly cracked pepper until thick like a batter.
5. Boil the pasta in a large pot of well-salted water, salty like the sea, and cook according to package instructions (fresh pasta takes only 2 to 3 minutes).
6. Halfway through cooking, take ½ cup of the hot pasta water and whisk it slowly into the egg and cheese mixture to temper the eggs.
7. Drain the pasta and add it directly to the pan with the shallot and ham.
8. Pour in the egg and cheese sauce, scraping the bowl clean, then season with salt and pepper and toss until combined. The sauce thickens further in the pan.
9. Serve with extra cracked pepper and grated cheese if you like.

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