The definitive Roman pasta made with eggs, Pecorino Romano, and crispy Guanciale. No cream, just technique.
Ingredients
- 200 g spaghetti
- 100 g guanciale or pancetta, diced
- 2 large eggs
- 2 large egg yolks
- 1 cup Pecorino Romano, grated
- 1 tbsp black pepper, freshly cracked
Instructions
- Boil pasta in salted water until just before al dente.
- Fry guanciale in a skillet until crispy. Add black pepper to the rendered fat.
- Whisk eggs, yolks, and cheese in a small bowl to form a paste.
- Transfer pasta to the meat skillet. Remove from heat.
- Add egg mixture and splashes of pasta water. Toss vigorously until creamy.