A classic Italian pasta dish that's simple yet incredibly flavorful. Ready in under 30 minutes!
- 200gSpaghetti
- 100gPancetta or Guanciale, diced
- 2 largeEgg yolks
- 1 largeWhole egg
- 50gPecorino Romano cheese, grated
- 2 clovesGarlic, lightly crushed
- Black pepper, freshly ground
- 1
Cook the spaghetti in a large pot of salted boiling water until al dente.
- 2
While the pasta cooks, fry the pancetta in a large skillet over medium heat until crisp. Add the garlic and cook for 1 minute more. Remove garlic.
- 3
In a bowl, whisk together the egg yolks, whole egg, and Pecorino cheese. Season generously with black pepper.
- 4
Drain the pasta, reserving about a cup of the pasta water. Immediately add the hot pasta to the skillet with the pancetta. Toss to combine.
- 5
Remove the skillet from the heat and quickly pour in the egg and cheese mixture, stirring constantly. If the sauce is too thick, add a little of the reserved pasta water.
- 6
Serve immediately, with more grated Pecorino and a final grind of black pepper.