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I think we discussed this in another thread, but when making that dish, put the egg and the cheese in a bowl and blend them together. The bowl does not have to be warm. When the pasta is cooked, drain it and add it to the bowl and stir like hell until it's creamy, then add the pancetta and stir it again.
You'll have better luck making it that way, than if you try to make it in the pan. You probably won't even need to add any pasta water to it. Make sure you use good cheese. Real parmigiano Reggiano is a must but also realize that pecorino comes in a variety of styles. Some are younger and some are more aged. Then there are pecorinos from Italy, from Sicily, etc.
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