No pic of the dough before I started to roll it.. but made it with 2 whole duck eggs & enough flour until it was springy & smooth, then rested for a couple hours.
2- shows the thickness after rolling.
3- cutting the noodz
4- eggs & peppa for the sooz.
5- mix in grated parm & pecorino to the eggs & pep until this consistency
6- Dice the pancetta (butcher didn't have any guanciale, and pancetta is often better anyways, guanciale is 90% fat sometimes)
7- fry up the pancetta before boiling the pasta, set aside & reserve the fat seperately, let cool somewhat then add some of the fat into the egg & chez mix until glossy, and about half the pancetta cubes.
8- pasta directly from the boiling water into a big bowl with the egg & chez & pancetta mix, then mixmixmix stirstirstir. Add a splash of pasta water if needed to get a smooth consistency.
9- plate it up!
by Huckleberry181