Ingredients

• 400g spaghetti
• 200g pancetta or guanciale, diced
• 4 large eggs
• 100g Pecorino Romano cheese, grated
• 50g Parmesan cheese, grated
• Freshly ground black pepper
• Salt

Nutrition Information

Instructions

1. 1

   Cook spaghetti in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.

   Set 10 min timer
2. 2

   While pasta cooks, fry pancetta in a large pan over medium heat until crispy, about 7-10 minutes. Remove from heat.

   Set 8 min timer
3. 3

   In a bowl, whisk together eggs, grated Pecorino Romano, Parmesan, and a generous amount of black pepper.

4. 4

   Drain pasta and immediately add to the pan with pancetta. Toss quickly to combine.

5. 5

   Remove pan from heat and let cool for 1 minute. Pour in the egg mixture, stirring quickly to coat the pasta without scrambling the eggs.

6. 6

   Add a splash of reserved pasta water to create a creamy sauce. Season with salt if needed.

7. 7

   Serve immediately with extra grated cheese and black pepper.

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