Description
A classic Italian pasta dish made with egg, cheese, pancetta, and pepper.
Ingredients
Scale
- 400 grams spaghetti
- 150 grams pancetta or guanciale
- 4 large eggs
- 100 grams Pecorino Romano cheese
- 50 grams Parmigiano-Reggiano cheese
- Salt to taste
- Freshly cracked pepper to taste
Instructions
- Boil a large pot of salted water and cook spaghetti until al dente.
- While the pasta is cooking, dice the pancetta or guanciale.
- In a bowl, whisk together the eggs, Pecorino Romano, and Parmigiano-Reggiano.
- In a pan, cook the pancetta or guanciale over medium heat until crispy.
- Once the pasta is done, reserve some pasta water and drain the rest.
- Combine the hot pasta with the pancetta in the pan, remove from heat.
- Add the egg mixture, stirring quickly to create a creamy sauce, adding pasta water as needed.
- Season with additional cheese and freshly cracked pepper before serving.
Notes
- Use high-quality ingredients for the best flavor.
- Serve immediately as the sauce can thicken quickly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 25 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 70 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 300 milligrams