62
Difficulty
Beginner
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4
Made with just a few simple ingredients, it proves that you don’t need much to create something delicious. The key is silky pasta coated in a rich, creamy sauce made without cream – just eggs, cheese, and a little magic.
200 g Spaghetti
100 g Pancetta, Diced
2 large Eggs
50 g Pecorino Romano
1 clove Garlic
1 pinch Salt and Pepper
- Cook the pasta
Bring a large pot of salted water to a boil. Cook the spaghetti according to the packet instructions until al dente. Reserve about 1 cup of pasta water before draining. - Prepare the pancetta
While the pasta cooks, heat a frying pan over medium heat. Add the diced pancetta (and garlic clove if using). Cook until the fat has rendered and the pancetta is golden and crisp. Remove the garlic clove if added. - Make the sauce base
In a mixing bowl, whisk together the eggs, grated cheese, and a generous amount of freshly ground black pepper. This should form a thick, creamy mixture. - Combine pasta and pancetta
Add the drained pasta to the pan with the pancetta. Toss well to coat in the rendered fat. Remove from the heat – this is important to prevent scrambling the eggs. - Create the creamy sauce
Pour the egg and cheese mixture over the pasta, tossing quickly and continuously. Add a splash of reserved pasta water, little by little, until you achieve a silky, glossy sauce that coats the spaghetti. - Serve and enjoy
Divide into bowls and finish with extra cheese and black pepper. Serve immediately.
