Description
A traditional Roman pasta dish featuring a rich, creamy emulsion of eggs and Pecorino Romano, balanced with crispy guanciale and black pepper.
Ingredients
Scale
- 400g Spaghetti
- 150g Guanciale or Pancetta, diced
- 3 large Eggs (or 2 whole eggs + 2 yolks)
- 100g Pecorino Romano, finely grated
- 1 tbsp Freshly cracked black pepper
- Salt for pasta water
Instructions
- Boil spaghetti in salted water until al dente.
- Sauté guanciale in a pan over medium heat until crispy.
- Whisk eggs and grated Pecorino in a bowl until smooth.
- Transfer pasta to the pan with guanciale, adding a bit of pasta water.
- Remove pan from heat and stir in the egg-cheese mixture vigorously.
- Toss until creamy and serve immediately with extra pepper.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian