Description
A traditional Italian pasta dish made with eggs, cheese, pancetta, and pepper, creating a creamy sauce without cream.
Ingredients
Scale
- 8 ounces spaghetti
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Pecorino Romano cheese
- 4 ounces pancetta, diced
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, reserving 1 cup of pasta water.
- In a bowl, whisk together eggs, Parmesan cheese, Pecorino Romano cheese, and a generous amount of black pepper.
- In a large skillet, cook pancetta over medium heat until crisp, about 5 minutes. Add garlic and cook for another minute.
- Add the drained spaghetti to the skillet with pancetta and toss to coat. Remove from heat and quickly stir in the egg mixture, adding reserved pasta water as needed to create a creamy sauce.
- Season with salt and additional black pepper if desired. Serve immediately.
Notes
For the best results, use high-quality ingredients and ensure the eggs are at room temperature. Do not overcook the eggs to avoid scrambling.
Nutrition
- Calories: 450
- Sugar: 2g
- Fat: 20g
- Carbohydrates: 45g
- Protein: 20g