Description
This classic Italian dish combines al dente spaghetti with crispy pancetta, a creamy egg and cheese sauce, and freshly cracked black pepper. It’s rich, comforting, and perfect for a quick yet impressive dinner.
Ingredients
12 oz (340g) spaghetti
5 oz (140g) pancetta or guanciale, diced
4 large egg yolks
1 cup (100g) grated Pecorino Romano or Parmesan cheese
Freshly cracked black pepper, to taste
Salt, for pasta water
Reserved pasta water (about 1 cup)
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
- In a skillet over medium heat, cook diced pancetta or guanciale until crispy. Remove from heat but leave the fat in the pan.
- In a bowl, whisk egg yolks, grated cheese, and black pepper until smooth.
- Add hot spaghetti to the skillet. Pour in the egg mixture and toss quickly.
- Gradually add pasta water as needed to achieve a creamy sauce.
- Serve immediately with additional cheese and pepper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner