Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Carbon filter produce keeper — absorbs ethylene, extends freshness
Carbon steel wok for authentic wok hei and stir-frying
The definitive food science reference — covers every culinary technique
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Carbon filter produce keeper — absorbs ethylene, extends freshness
Carbon steel wok for authentic wok hei and stir-frying
The definitive food science reference — covers every culinary technique
You're reading one of recipes available free. Full library with Gastronome.
boil pasta. heat large skillet. add olive oil and pancetta. brown pancetta 2 minutes. add red pepper flakes and garlic and cook 2-3 minutes more. add wine and stir up all the pan drippings. in a separate bowl, beat yolks, then add about 1/2 cup of the pasta cooking water. this tempers the eggs and keeps them from scrambling when added to the pasta. drain pasta well and add it directly to the skillet with pancetta and oil. pour the egg mixture over the pasta. toss rapidly to coat the pasta without cooking the egg. remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. garnish with parsley and extra grated romano.