A classic Italian dish made with spaghetti, pancetta, eggs, and Pecorino Romano cheese, creating a creamy and flavorful sauce.
Author:Jessica
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Pasta
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
8 ounces spaghetti
4 ounces pancetta or guanciale, diced
2 large eggs
1 cup grated Pecorino Romano cheese
2 cloves garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
Chopped fresh parsley, for garnish (optional)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
In a large skillet over medium heat, add the diced pancetta or guanciale. Cook until crispy, about 5-7 minutes. Add the minced garlic and sauté for an additional minute, being careful not to burn it.
In a bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined.
Add the drained spaghetti to the skillet with the pancetta and garlic. Toss to combine, then remove the skillet from heat.
Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional cheese and chopped parsley if desired.
Notes
For a richer flavor, try using a combination of Pecorino Romano and Parmesan cheese.
Add peas or sautéed mushrooms for extra texture and flavor.