Ingredients
Method
- Equipment needed : Mixing bowl for the sauce, large pot for boiling spaghetti
- Cook the spaghetti in boiling salted water until al dente. Drain and keep some pasta water.
- In a mixing bowl, whisk the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper.
- In a large skillet, cook the diced guanciale or pancetta over medium heat until crispy.
- Add the drained spaghetti to the skillet with the guanciale or pancetta and toss to combine.
- Remove from heat and quickly pour the egg and cheese mixture over the pasta, tossing vigorously to create a creamy sauce. If it's too thick, add a little pasta water.
- Garnish with more Pecorino Romano and chopped fresh parsley, if desired.