-
1
In a large skillet, heat the olive oil.
-
2
Add the pancetta and cook over moderate heat until crisp, about 7 minutes.
-
3
Drain the pancetta in a strainer over a bowl; reserve 2 tablespoons of the fat.
-
4
Add the cream to the skillet and bring to a simmer over moderate heat.
-
5
Grind black pepper into the cream, then add in the Parmesan and the 1/2 cup of pecorino, stirring until the cheese has blended into the cream, about 2 minutes.
-
6
Scrape the mixture into a bowl and let cool.
-
7
Whisk in the egg yolk, pancetta and the reserved pancetta fat and refrigerate.
-
8
Bring 4 quarts of water to a boil; add the salt.
-
9
Spread the semolina on a large, rimmed baking sheet.
-
10
Put 1 cup of cold water in a bowl.
-
11
Dip your fingertips in the water and scatter drops all over the surface of the semolina.
-
12
Keep scattering until the entire surface is covered with drops.
-
13
With a rubber spatula, turn the moistened semolina over on itself, tossing to form small lumps.
-
14
Shake the pan to spread the loose semolina in an even layer.
-
15
Repeat with more water until just about all of the semolina has been formed into irregular lumps about the size of small peas.
-
16
Shake the frascatelli in a colander to remove any loose semolina.
-
17
Pour the frascatelli into the boiling water and cook, stirring a few times, until al dente, about 4 minutes.
-
18
Meanwhile, in a large, deep skillet, gently reheat the sauce over moderately low heat, stirring constantly.
-
19
Drain the frascatelli, add it to the sauce and bring to a simmer, stirring.
-
20
Transfer the frascatelli to shallow bowls and serve, passing grated pecorino at the table.
