Pancetta Pasta with Egg and Cheese Sauce - Slow-Fermented Dough

Method

1. Prepare the slow-fermented dough by mixing 200g flour, 100ml water, and 1g yeast, letting it rest for 24 hours at 20°C.
2. After fermentation, roll out the dough and cut into linguine, then cook in salted boiling water until al dente.
3. In a pan, cook diced pancetta until crispy, then remove from heat.
4. In a bowl, whisk together egg yolks, pecorino, and a generous amount of black pepper.
5. Toss the hot pasta in the pancetta fat, then quickly mix in the egg and cheese sauce.
6. Adjust with more pepper and olive oil if needed, then serve immediately.