Serves 4 to 6
½ ounce dried porcini mushrooms
½ cup high-quality fried pork rinds
1 tablespoon toasted sesame seeds (optional)
¼ cup panko bread crumbs
½ pound pancetta or thick-cut bacon
1 tablespoon rendered fat from bacon
1 pound dried linguine
3 cups water from pasta pot
4 large egg yolks
¾ cup grated Pecorino Romano cheese
¼ cup rough cut flat Italian parsley
1 teaspoon red chili flakes (optional)
1 tablespoon kosher salt
1 tablespoon fresh cracked black pepper
To make the bread crumbs: Add mushrooms, pork rinds and toasted sesame seeds to a food processor or blender. Blend until mix resembles a powder. In a small bowl, combine the mixture with panko bread crumbs; mix thoroughly. Cut pancetta into half-inch pieces. Bring a skillet to medium heat. Brown the pancetta, tossing occasionally to prevent burning. Set aside, reserving one tablespoon of the rendered fat.
Fill a large pot with 5 quarts of hot water and salt. Bring to a rolling boil. Add the pasta. Stir within the first couple minutes to prevent sticking. Boil pasta for 7 minutes or to your desired doneness. Before straining, set aside 3 cups of the pasta water. Strain the pasta. Return noodles to the pot and turn heat on low.
Toss the noodles with the rendered pancetta fat. Add reserved pasta water, egg yolks, pancetta bits, cheese, parsley and dried red chili flakes (optional) to the pasta pot. Stir with the noodles until sauce begins to thicken. Season with salt.
To serve: Portion pasta in a large serving bowl or on individual plates/bowls. Top each dish with the savory bread crumbs and fresh cracked black pepper. You may also add a little more parsley.