A classic Italian pasta dish from Rome made with eggs, hard cheese, cured pork, and black pepper. Simple, yet deeply flavorful and satisfying.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Difficulty
Easy
Skills Required
Basic Cooking
Ingredients & Nutrition
600 kcal
Calories
25g
Protein
35g
Fat
45g
Carbs
2g
Fiber
2g
Sugar
900mg
Sodium
- 200g spaghetti
- 100g, cubed Pancetta or Guanciale
- 2 Large Egg Yolks
- 50g, grated Pecorino Romano Cheese
- to taste Black Pepper
- 1 clove (optional) Garlic
Equipment Needed
- Large Pot
- Skillet
- Mixing Bowls
- Whisk
- Colander
- Measuring Cups
Let AI Suggest Variations
- Vegetarian: Use smoked tofu or mushrooms instead of pancetta.
- Spicy Kick: Add a pinch of red pepper flakes with the black pepper.
- Lighter Version: Use whole eggs instead of just yolks for a less rich sauce.
- Add Greens: Stir in a handful of fresh spinach or peas at the end.
Instructions:
1. Bring a large pot of salted water to a boil and cook the spaghetti according to package directions.
2. While the pasta cooks, sauté the pancetta in a skillet over medium heat until crisp. Add garlic for the last minute if using.
3. In a bowl, whisk together the egg yolks and grated Pecorino Romano cheese. Season generously with black pepper.
4. Drain the pasta, reserving a cup of the pasta water. Quickly add the hot pasta to the skillet with the pancetta.
5. Remove from heat and pour the egg mixture over the pasta, stirring quickly to create a creamy sauce. Add a splash of pasta water if needed to reach desired consistency.
6. Serve immediately with an extra sprinkle of cheese and black pepper.