Spaghetti tossed off the heat with eggs, pecorino romano, crispy guanciale, and black pepper for a silky sauce. Serves 4.
Yields4 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins
Pasta
12ozspaghetti (340g)
5ozguanciale or pancetta, diced (140g)
Sauce
2large eggs
2large egg yolks
1cupfinely grated pecorino romano (100g), plus more to serve
1 ½tspfreshly cracked black pepper
salt, for the pasta water
1
Crisp the guanciale. Cook the guanciale in a large skillet over medium heat 6–8 minutes until golden and crisp. Turn off the heat.
2
Whisk the sauce. Whisk the eggs, yolks, pecorino, and pepper in a bowl.
3
Cook the pasta. Cook the spaghetti in salted water until al dente. Reserve 1 cup of pasta water and drain.
4
Combine. Add the pasta to the skillet with the guanciale and toss. Let it cool for 1 minute.
5
Make it creamy. Pour in the egg mixture and a splash of pasta water, tossing quickly until creamy and glossy. Add more water as needed.
6
Serve. Serve immediately with extra pecorino and pepper.
Nutrition Facts
4 servings
Serving size
1 plate
Amount per serving
Calories690
% Daily Value *
Total Fat35g45%
Saturated Fat 14g70%
Trans Fat 0g
Cholesterol245mg82%
Sodium725mg32%
Total Carbohydrate63g23%
Dietary Fiber 3g11%
Total Sugars 3g
Protein26g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Pasta
12ozspaghetti (340g)
5ozguanciale or pancetta, diced (140g)
Sauce
2large eggs
2large egg yolks
1cupfinely grated pecorino romano (100g), plus more to serve
1 ½tspfreshly cracked black pepper
salt, for the pasta water
Directions
1
Crisp the guanciale. Cook the guanciale in a large skillet over medium heat 6–8 minutes until golden and crisp. Turn off the heat.
2
Whisk the sauce. Whisk the eggs, yolks, pecorino, and pepper in a bowl.
3
Cook the pasta. Cook the spaghetti in salted water until al dente. Reserve 1 cup of pasta water and drain.
4
Combine. Add the pasta to the skillet with the guanciale and toss. Let it cool for 1 minute.
5
Make it creamy. Pour in the egg mixture and a splash of pasta water, tossing quickly until creamy and glossy. Add more water as needed.
6
Serve. Serve immediately with extra pecorino and pepper.
AuthorEmma food bloggerDifficultyIntermediate
