- 12 ounces (340 grams) of spaghetti
- 4 large eggs
- 1 cup grated Pecorino Romano cheese (or Parmesan cheese)
- 4-6 ounces (115-170 grams) of pancetta or guanciale, diced
- 2 cloves garlic, minced (optional)
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the spaghetti.
2. Prepare the Sauce:
- In a bowl, whisk together the eggs and grated Pecorino Romano cheese. Season with a generous amount of black pepper.
3. Sauté the Pancetta or Guanciale:
- In a large skillet over medium heat, cook the diced pancetta or guanciale until it becomes crispy and releases its fat. If using, add the minced garlic and sauté for about a minute until fragrant.
4. Combine Pasta and Sauce:
- Remove the skillet from the heat. Quickly add the drained spaghetti to the skillet and toss it with the pancetta or guanciale.
5. Add the Egg Mixture:
- Working quickly, pour the egg and cheese mixture over the pasta and toss it vigorously to coat the pasta evenly. If the sauce is too thick, you can add a little reserved pasta cooking water to achieve your desired consistency.
6. Garnish and Serve:
- Garnish with chopped fresh parsley if desired and serve immediately. Remember to add extra Pecorino Romano cheese and black pepper at the table for additional flavor.
Cooking Time: The total cooking time is approximately 20-25 minutes.
Serving Size: This recipe makes approximately 4 servings.