Description
A classic Italian dish featuring a creamy sauce made with eggs and cheese, perfect for quick weeknight dinners or special occasions.
Ingredients
- 400g spaghetti
- 150g pancetta, diced
- 3 large eggs
- 100g grated Pecorino Romano cheese
- Freshly cracked black pepper
- Salt (for pasta water)
- Fresh parsley (for garnishing)
Instructions
- Cook the spaghetti in salted water until al dente.
- In a skillet over medium heat, cook the diced pancetta until crispy.
- Remove from heat and add freshly cracked black pepper to the pancetta.
- In a separate bowl, whisk together the eggs and grated Pecorino cheese.
- Once the pasta is ready, drain it, reserving some pasta water.
- Toss the hot pasta with the pancetta.
- Add the egg mixture quickly, using the heat of the pasta to create a creamy sauce.
- If needed, use a splash of reserved pasta water to achieve the desired consistency.
Notes
For best results, turn off the heat before adding the egg mixture to prevent scrambling. Garnish with additional grated cheese and black pepper.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian