In your Mise box
Fresh Chitarra Spaghetti | Pecorino Romano Egg Yolk Mix | Pancetta | Parmesan Cheese | Freshly Ground Black Pepper
From your Kitchen
Large Pot, Large Pan
Storage Instructions
Refrigerator (2-3 days)
Step 1
Boil a large pot of water
Cook chitarra spaghetti for ~2.5 min (or until al dente)
Drain pasta and save the leftover pasta water
Step 2
Heat large pan over medium heat
Add pancetta
Cook until golden brown & fat is rendered (~2 min)
Step 3
Add chitarra spaghetti & pasta water* into pan
Stir until water stops sizzling
Turn off heat
*1 serving = 2 tbsp; 2 servings = 4 tbsp
Step 4
Add pecorino romano egg yolk mix into pan
Stir gently until spaghetti is evenly coated
Step 5
Plate pasta
Garnish with parmesan cheese
Buon Appetito!
