Skewer Maccheroni with Pancetta, Onions and Black Pepper

Maccheroni Inferrattati alla Gricia

This dish was traditionally finished by folding in raw egg yolks. I like to lightly poach my yolks in a strainer and serve them on top of the pasta. Let the diner break the yolk and toss it with the pasta. Handling the yolks can be a little tricky. It’s best to practice once or twice before you actually make the dish.

Makes 6 servings

Skewer Maccheroni for 6 (Lidia’s Italian Table, p. 111)

3 tablespoons olive oil

2 large onions, sliced (about 3 cups)

1 cup julienned (1/4 x 1/4 x 1 1/2-inch) pancetta or bacon

1 cup Chicken Stock (Lidia’s Italian Table, p. 80) or canned low-sodium chicken broth or pasta cooking water

1 tablespoon cracked black peppercorns

2/3 cup grated Pecorino Romano cheese

6 egg yolks (optional)

Prepare the skewer maccheroni.

In a large pot, bring 6 quarts of salted water to a boil. Cook the maccheroni according to directions on p. 88 of Lidia’s Italian Table. If you would like to serve an egg yolk over each serving, heat a 3-quart pot of water to a simmer.

Meanwhile, heat the oil in a large (about 12-inch) skillet over medium heat. Add the onions and bacon and cook, stirring, until the onions are wilted but not brown, about 4 minutes. Add the chicken stock, bring to a boil and adjust the heat to simmering. Simmer 3 minutes.

Drain the maccheroni, reserving about 1 cup of the pasta cooking liquid. Return the maccheroni to the pot, place over medium-low heat and add the sauce and the black pepper. If necessary, add enough of the reserved pasta cooking water to the pasta to make a creamy sauce that lightly coats the pasta. Remove the pot from the heat, stir in the grated cheese and keep the pasta warm.

If you plan to serve the egg yolks over the pasta, place them in the pot of gently boiling water and cook exactly 3 minutes. The yolks will be firm enough to lift from the water, but still quite runny in the center. Divide the pasta among 6 serving bowls. Carefully lift the yolks, one at a time, from the water with a small slotted spoon and place one in each bowl of pasta.