Ingredients
12 oz spaghetti
4 oz pancetta or guanciale, diced
2 large eggs
2 large egg yolks
1 cup finely grated Pecorino Romano cheese (or Parmigiano-Reggiano)
1 tsp freshly ground black pepper (plus more to taste)
Salt, for pasta water
1 clove garlic (optional, lightly crushed)
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
Cook the Pancetta: In a large skillet over medium heat, cook pancetta (and garlic, if using) until crisp. Remove garlic and discard.
Mix the Sauce: In a bowl, whisk together eggs, egg yolks, grated cheese, and black pepper until smooth.
Combine: Add hot drained pasta directly to the skillet with pancetta (off heat). Toss to coat. Slowly pour in the egg mixture, tossing quickly to create a creamy sauce. Add reserved pasta water a little at a time if needed.
Serve Immediately: Finish with extra cheese and black pepper. Serve hot.
Notes
Cooking Tips
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Remove the pan from heat before adding eggs to prevent scrambling.
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Use finely grated cheese so it melts smoothly.
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Pasta water is key—add gradually to control creaminess.
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Freshly cracked black pepper is essential for authentic flavor.
Variations
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Traditional Roman Style: Use guanciale and Pecorino Romano only.
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Extra Creamy: Add an additional egg yolk.
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Vegetarian: Swap pancetta for sautéed mushrooms or crispy roasted cauliflower.
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Spicy Kick: Add a pinch of red pepper flakes.
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Whole Wheat Option: Substitute whole wheat spaghetti for added fiber.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sodium: 680mg
- Fat: 24g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 22g