A classic Italian pasta dish featuring spaghetti tossed with a creamy egg and cheese sauce, studded with crispy pancetta or guanciale and fragrant garlic. The richness of the sauce perfectly coats each strand of pasta, creating a comforting and indulgent meal.
Ingredients: 320g spaghetti. 150g pancetta or guanciale, diced. 3 large eggs. 50g pecorino romano cheese, grated. 50g parmesan cheese, grated. 2 cloves garlic, minced. Black pepper, freshly ground. Salt, to taste. Extra virgin olive oil.
Instructions: Boil spaghetti in salted water until al dente. Reserve 1 cup of pasta water, then drain spaghetti. In a skillet, heat olive oil over medium heat. Add diced pancetta or guanciale, and cook until crispy. Add minced garlic and cook for another minute. In a bowl, whisk together eggs, pecorino romano, parmesan, and a generous amount of black pepper. Add drained spaghetti to the skillet with pancetta/guanciale and toss to combine. Remove skillet from heat. Pour egg and cheese mixture over the hot spaghetti, tossing quickly to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Season with salt to taste and serve immediately, garnished with extra grated cheese and black pepper.
Prep Time: 10 minutes
Cook Time: 15 minutes
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