Ingredients
Units
Scale
- 8 oz Ziti pasta or any tubular pasta
- 4 strips of thick-cut bacon, diced
- 1 large garlic clove, finely chopped
- 1/2 cup finely grated Pecorino Romano cheese, plus more for serving
- 1 large egg, room temperature
- Freshly ground black pepper, to taste
- Crushed Calabrian chilies, for a spicy kick
- Kosher salt, for pasta water
- Reserved pasta water, as needed
Instructions
- Prepare the Pasta: Cook the pasta in a large pot of boiling salted water until al dente. Typically, aim for 1 minute less than the package instructions.
- Render the Bacon: While the pasta cooks, render the diced bacon in a skillet over medium heat until crispy. Transfer bacon to a paper towel-lined plate, keeping the fat in the skillet.
- Sauté Garlic: Reduce heat to low and add chopped garlic to the reserved bacon fat. Cook until just golden and fragrant, ensuring not to burn it.
- Mix Egg and Cheese: In a mixing bowl, whisk together the Pecorino Romano cheese and the egg until well combined. Set aside.
- Combine Pasta and Bacon: Drain the pasta, reserving a cup of the pasta water. Toss the hot pasta with the crispy bacon and garlic in the skillet. Remove from heat.
- Create the Sauce: Pour the pasta mixture into the bowl with the egg and cheese, stirring quickly to prevent the egg from scrambling. Gradually add reserved pasta water to reach a creamy consistency.
- Season: Season generously with black pepper and add a pinch of crushed Calabrian chilies to taste.
- Serve: Plate the pasta, garnishing with additional Pecorino Romano cheese and a sprinkle of Calabrian chilies if desired.
Notes
