This take on the Italian classic was perfect for a quick dinner at home. Where I am in Maine, it can be hard to find pancetta, let alone guanciale. What we do have on this side of the Atlantic Ocean is salt pork, which is not so different than pancetta or bacon and considerably less expensive. A little lobster brings this dish the rest of the way across the Atlantic and adds some sweetness to round out the salty fatty pork and the rich, peppery sauce.
4 oz. salt pork, diced small
1-2 steamed lobster tails, depending on size, cut into pieces
4 oz dry spaghetti
1 egg, beaten
4 oz. Romano or Parmesan cheese, shredded
Heat a sauté pan and add a little olive oil. When oil is hot, add the diced salt pork and cook over medium heat until fat is rendered and pork is crispy.
Turn off heat and add the lobster pieces, stirring to warm.
Cook spaghetti according to package directions, reserving some of the pasta water.
Remove spaghetti from water and add to the pan, stirring to coat with the rendered pork fat. Add beaten egg and stir to coat. Add cheese and black pepper as well as some hot pasta water and stir well. The heat from the spaghetti and pasta water should cook the egg just enough to thicken slightly and coat the noodles. Place in a dish and garnish with a little more cheese and black pepper. Enjoy immediately.