Bavette Pasta with Pancetta and Pecorino Sardo Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 people
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Calories
701 kcal
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Course
Main Course
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Cuisine
Italian
Bavette Pasta with Pancetta and Pecorino Sardo Cheese
Description
This recipe uses bavette as the pasta base, cooked al dente to retain a firm bite. The pancetta is pan-fried until golden and crisp, infusing the dish with a smoky, salty flavor. Garlic, chili, and parsley add aromatic complexity. The key is mixing the hot pasta and pancetta with well-beaten raw eggs and half the grated Pecorino Sardo cheese off heat; the residual heat gently cooks the eggs creating a creamy coating without scrambling them. The rest of the cheese is reserved for serving.
The seasoning with salt and freshly ground black pepper is adjusted at the end to taste, enhancing but not overpowering the other flavors. This method delivers a rich, silky pasta with a combination of textures from the crispy pancetta and creamy sauce.
The dish is best served immediately to enjoy the full flavor and texture contrast. It pairs well with a simple green salad or light vegetable sides for a satisfying meal.
Ingredients
- 400 g flank steak aka bavette
- 175 g pancetta rind removed, smoked
- 3 egg beaten, large, free-range
- 3 garlic crushed and finely chopped, cloves
- 3 tbsp Italian parsley finely chopped
- 100 g Pecorino Sardo cheese grated, mature
- extra virgin olive oil to taste
- salt to taste, sea salt; freshly ground black pepper
- black pepper to taste, sea salt; freshly ground black pepper
Instructions
- Place a large pot with water on the stove and bring to a boil.
- Cook the bavette until al dente in plenty of salted water.
- With a kitchen knife cut the pancetta into short strips.
- Heat a heavy based saucepan on medium-high heat, put the pancetta strips and fry them until golden. Add the garlic, the chilli and the parsley and fry for a second or two – remove from the heat and set aside.
- In a medium bowl, beat the eggs well.
- Drain the bavette well as soon as it’s cooked and put into the saucepan with the pancetta, the garlic, the chilli and the parsley and add the whisked eggs and half of the grated pecorino cheese – toss everything together well.
- Season to taste with a little salt and black pepper (if you need it).
- The heat from the bavette will be sufficient to cook the egg enough to leave it creamy – serve with the rest of the pecorino cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 701 kcal
% Daily Value*
| Calories | 701kcal | 35% |
| Carbohydrates | 77g | 26% |
| Protein | 30g | 60% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 177mg | 59% |
| Sodium | 644mg | 27% |
| Potassium | 401mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 313mg | 31% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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