Description
A traditional Italian pasta dish made with eggs, cheese, pancetta, and pepper, offering a rich and creamy sauce without the use of cream.
Ingredients
Scale
- 400g spaghetti
- 150g pancetta or guanciale, diced
- 3 large eggs
- 100g Pecorino Romano cheese, grated
- Freshly ground black pepper
- Salt, for pasta water
Instructions
- Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve some pasta water before draining.
- While the pasta cooks, heat a skillet over medium heat and add the pancetta or guanciale. Cook until crispy.
- In a bowl, whisk together the eggs, grated Pecorino Romano, and a generous amount of black pepper.
- Once the pasta is cooked, drain it and immediately add it to the skillet with the pancetta, off the heat.
- Add the egg and cheese mixture to the pasta, tossing quickly to create a creamy sauce, adding reserved pasta water as needed.
- Serve immediately, garnished with extra cheese and black pepper.
Notes
- Ensure to mix the egg mixture quickly with the hot pasta to avoid scrambling the eggs.
- Use high-quality ingredients for the best flavor.
- Do not add cream; the creaminess comes from the egg and cheese mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg