Ingredients
Spaghetti pasta
Pancetta or guanciale
Eggs
Pecorino Romano cheese
Black pepper
Olive oil
Garlic
Parsley for garnish
Directions
Cook the spaghetti pasta in a large pot of salted boiling water until al dente. Remember to reserve some pasta water before draining.
In a skillet, cook the pancetta or guanciale until crispy. Add minced garlic for extra flavor if desired.
In a bowl, whisk together eggs, grated Pecorino Romano cheese, and a generous amount of black pepper.
Once the pasta is cooked, transfer it to the skillet with the pancetta. Toss everything together to combine.
Remove the skillet from heat and quickly stir in the egg and cheese mixture. The residual heat will cook the eggs and create a creamy sauce.
If the sauce is too thick, add a splash of reserved pasta water to loosen it up. Serve the spaghetti immediately, garnished with freshly chopped parsley.
Nutrition Facts
Calories:
450
Fat:
22
Carbohydrates:
40
Protein:
20
Sodium:
800
Fiber:
3
Sugar:
2
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