A rich and comforting classic Italian comfort food that combines simple ingredients to create a satisfying meal.
Ingredients
Scale:
12 ounces spaghetti or fettuccine
2 large eggs
1 large egg yolk
1 cup grated Pecorino Romano cheese
Freshly ground black pepper, to taste
4 ounces pancetta or guanciale, diced
Salt, for pasta water
Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, about 8–10 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta in a colander.
While the pasta is cooking, in a bowl, whisk together the eggs, egg yolk, Pecorino Romano cheese, and a generous amount of black pepper until smooth.
In a large skillet over medium heat, add the diced pancetta or guanciale. Cook until crispy, about 4–5 minutes. Remove from heat and let cool slightly.
Once the pasta is drained, immediately add it to the skillet with the cooked pancetta or guanciale, tossing to combine.
Quickly pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
Season with additional black pepper to taste. Serve immediately, garnished with fresh chopped parsley and extra cheese if desired.
