Description
A classic Italian pasta dish with a rich and creamy sauce made from eggs, cheese, and pancetta.
Ingredients
Scale
For the Crust:
- 400g spaghetti
- 200g pancetta or guanciale, diced
- 4 large eggs
- 1 cup grated Pecorino Romano cheese
- 1 cup grated Parmigiano-Reggiano cheese
- Freshly ground black pepper
- Salt to taste
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
- While the pasta cooks, heat a large skillet over medium heat and cook the pancetta until crispy, about 5-7 minutes.
- In a bowl, whisk together the eggs, Pecorino Romano, Parmigiano-Reggiano, and a generous amount of black pepper.
- Drain the pasta, reserving 1 cup of the pasta water. Quickly add the hot pasta to the skillet with the pancetta and toss to combine.
- Remove the skillet from heat and immediately pour in the egg and cheese mixture, stirring quickly to create a creamy sauce. Add reserved pasta water as needed to adjust consistency.
- Serve immediately with extra grated cheese and black pepper on top.
Notes
You can customize the seasonings to taste.