Ingredients:

  • 12 oz (340 g) spaghetti
  • 6 oz (170 g) pancetta or guanciale, diced
  • 3 large eggs
  • 1 cup (100 g) grated Pecorino Romano cheese
  • 1 teaspoon freshly cracked black pepper
  • Extra Pecorino Romano cheese, for serving
  • Fresh parsley, chopped (optional)

Instructions:

  1. Boil salted water in a large pot.
  2. Add spaghetti and cook until al dente, according to package directions.
  3. In a skillet, cook diced pancetta over medium heat until crispy, about 5-7 minutes.
  4. In a mixing bowl, whisk together eggs, grated Pecorino Romano, and black pepper until well combined.
  5. Reserve 1 cup of pasta cooking water before draining spaghetti.
  6. Add drained spaghetti to the skillet with pancetta. Toss to combine and remove from heat.
  7. Quickly pour egg mixture over hot pasta, tossing vigorously to combine.
  8. Add reserved pasta water, one tablespoon at a time, to achieve desired creaminess.
  9. Plate and garnish with extra cheese and parsley, if desired.