Ingredients
Scale
- 4 large eggs
- 1 pound spaghetti
- 4 ounces guanciale or pancetta, diced
- 1 cup grated Pecorino Romano cheese, plus more for serving
- 1/2 teaspoon black pepper, freshly ground, plus more for serving
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While the spaghetti cooks, whisk the eggs and Pecorino Romano cheese in a medium bowl until well combined and creamy. Season with pepper.
- In a large skillet, cook the diced guanciale or pancetta over medium heat until crispy. Remove the guanciale/pancetta from the skillet and set aside, leaving the rendered fat in the pan.
- Add the drained spaghetti to the skillet with the rendered fat. Toss to coat.
- Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the spaghetti, tossing continuously to prevent the eggs from scrambling.
- Add a splash of the reserved pasta water, a tablespoon at a time, until a creamy sauce forms. Continue tossing until the sauce is smooth and coats the pasta.
- Stir in the cooked guanciale or pancetta.
- Serve immediately, garnished with more grated Pecorino Romano cheese and freshly ground black pepper.
Notes
- Use good quality guanciale or pancetta for the best flavor.
- The key to a creamy sauce is to work quickly and off the heat to temper the eggs.
- Adjust the amount of pasta water to achieve your desired sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 250mg