About the Recipe
Ingredients
- 320g (11 oz) of spaghetti
- 150g (5 oz) of guanciale or pancetta, diced
- 3 large eggs
- 1 cup of Pecorino Romano cheese, grated
- Freshly ground black pepper
- Salt
- Olive oil (for cooking)
Preparation
Instructions:
Prepare the Ingredients:
Dice the guanciale or pancetta into small cubes.
Grate the Pecorino Romano cheese.
In a bowl, whisk the eggs and mix in about 3/4 of the grated Pecorino Romano cheese. Set aside.
Cook the Spaghetti:
Bring a large pot of salted water to a boil.
Cook the spaghetti according to the package instructions until al dente. Drain, reserving some pasta water.
Sauté the Guanciale/Pancetta:
In a large skillet, heat a drizzle of olive oil over medium heat.
Add the diced guanciale or pancetta and sauté until it becomes crispy and golden. Remove from heat and set aside.
Mixing the Pasta:
While the pasta is still hot, rub the peeled garlic clove along the inside of your serving bowl.
Add the cooked spaghetti to the bowl.
Quickly pour the egg and cheese mixture over the hot pasta. Toss vigorously to coat the pasta evenly. If it seems too dry, add a bit of the reserved pasta water to create a creamy sauce.
Final Touches:
Stir in the crispy guanciale or pancetta.
Season with freshly ground black pepper to taste.
Sprinkle the remaining Pecorino Romano cheese on top.
Serve immediately while hot.