1.5 oz freshly grated pecorino romano
1 large raw egg
freshly ground black pepper
1 Tbs olive oil
1/4 lbs guanciale, pancetta or bacon
1 small shallot minced
2 slow cooked eggs (not the same as a poached egg)
chopped chives
Procedures:
6 oz pasta (spaghetti, linguine, fettuccine) boiled according to package directions
Put the pecorino and black pepper in a large bowl and set aside.
Boil the pasta according to the package directions and drain.
Add the olive oil to the pot you boiled the pasta in and fry the guanciale (or pancetta or bacon) and shallots until it is cooked and the shallots are fragrant. Add the drained pasta to the pot and toss to coat.
Dump the pasta into the bowl with the cheese and pepper then break the raw egg on top. Toss to distribute the egg and cheese evenly then plate the pasta. Top each bowl of pasta with a slow cooked egg and sprinkle with chives.
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