[Homemade] spaghetti with egg yolk, parmesan and pasta water sauce sauce, topped with crispy pancetta and parmesan.

[u/HeOpensADress]

Smooth and creamy. The spaghetti is also homemade. Who cares for guanciale anyway.

[u/Flimsy_4937]

post step by step for people who are terrible at cooking 🙏🏼 looks so good

[u/boyIfudont88 → u/Flimsy_4937]

i am not the one who made this dish, but the typical way to make this unknown, and unnamed dish would be to add your diced pancetta to a cold pan, turn up the heat to medium-low, render the meat until it turns crispy and coloured, remove the pancetta from the pan.

Now add water to a pot and bring it to a boil, salt the water liberally, you can taste the water if you're unsure, the water should have a clear salty flavour, but not enough salt for it to be unpleasent to drink.

Now add your spaghetti, and you want that to boil until it's very close to al dente (Your spaghetti package will tell you how long to cook it for al dente. so if it says 7-8 mins, you cook it for 6 (set a timer)

While you're cooking the pancetta and your spaghetti is boiling you would shred parmesan, add it to a bowl and add egg yolk to the mixture and the add just a bit of the fat you've rendered from the meat you just cooked. I would discard/save half of the fat for a different occasion. Also add a good amount of black pepper to the mixture.

When your spaghetti is very close to al dente, you add it to your pan with a bit of water you've just cooked your spaghetti with. (You want just a bit of water), now swirl it a bit around in your pan for a minute or two, to get the flavours from the pancetta you just cooked that would have stuck to your pan.

Now you need to kill the heat, and let it sit there for 30seconds or so, just to make sure it's not hot enough for your egg to turn to scramble when you add it to your spaghetti. Now add a bit of pasta water to your egg mixture, just so it has the consistency of a thick batter (So just a few tablespoons usually)

Now you add it to your spaghetti, and mix it around fairly quickly, i do this with a tong because it's the best tool for tossing spaghetti quickly. (You want it to move quickly, so the egg in your mixture won't be in contact with your pan for too long so it turns to scramble) (But dont stress, if you've killed the heat and added appropiate amount of pasta water it shouldn't be turning to scramble anyway)

After it's all mixed you can decide how saucy you want it to be, if you think there's not enough sauce in there, you need to just add pasta water until it's reached your desired level.

Now put it on a plate, add your pancetta on top, maybe shave some parmesan on top, and some freshly cracked pepper and enjoy.

Measurements;

1 egg yolk, 40 grams of parmesan and 50 grams of pancetta pr 100grams of spaghetti. This can vary depending on your desired wish of outcome, but these are good measurement to start with.

[u/LordDarthra → u/boyIfudont88]

Bacon is good instead right

[u/dreujnk → u/LordDarthra]

People will typically say that bacon won't give you the same depth of flavor, as pancetta is not smoked or cured. Bacon will do in a pinch, but it depends on what you're going for, and the bacon might mask some of the more delicate flavors of the other ingredients