Description
A classic Italian pasta dish made with spaghetti, crispy guanciale, eggs, Pecorino Romano cheese, and black pepper, creating a rich and silky sauce without any cream.
Ingredients
- 12 oz (340 g) spaghetti
- 4 oz (115 g) guanciale, diced (or pancetta)
- 3 large eggs
- 1 large egg yolk
- 1 cup finely grated Pecorino Romano cheese
- 1 tsp freshly ground black pepper
- Salt, for pasta water
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- While the pasta cooks, place guanciale in a skillet over medium heat and cook until crispy. Remove from heat.
- In a bowl, whisk together eggs, egg yolk, grated Pecorino Romano, and black pepper.
- Reserve 1 cup of pasta cooking water, then drain the spaghetti.
- Add the hot spaghetti to the skillet with the guanciale and toss to coat.
- Remove the skillet from heat and quickly stir in the egg and cheese mixture.
- Add a splash of reserved pasta water as needed, tossing continuously to create a creamy sauce.
- Serve immediately with extra Pecorino Romano and black pepper.
Notes
- Do not add cream—creaminess comes from eggs and cheese.
- Work off the heat to prevent scrambling the eggs.
- Guanciale is traditional, but pancetta can be substituted.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian