Description
A classic Italian pasta dish featuring eggs, hard cheese, cured pork, and black pepper.
Ingredients
Scale
- 200g Spaghetti
- 100g Guanciale or Pancetta, diced
- 2 large Eggs
- 50g Pecorino Romano cheese, grated
- 50g Parmigiano-Reggiano cheese, grated
- Freshly ground Black Pepper
- Salt
Instructions
- Cook spaghetti in salted boiling water until al dente.
- While pasta cooks, fry guanciale in a pan until crispy. Remove guanciale, leaving rendered fat in the pan.
- In a bowl, whisk eggs and cheeses together.
- Drain pasta, reserving some pasta water. Add pasta to the pan with guanciale fat.
- Remove pan from heat. Pour egg and cheese mixture over pasta. Toss quickly to coat, adding reserved pasta water as needed to create a creamy sauce.
- Add crispy guanciale and a generous amount of black pepper. Toss again.
- Serve immediately.
Notes
- Use guanciale for the most authentic flavor.
- Do not overcook the eggs; the residual heat will cook them.
- Adjust cheese and pepper to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg