Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
- 400g spaghetti
- 150g pancetta or guanciale, diced
- 2 large eggs
- 50g grated Parmesan cheese
- 50g grated Pecorino Romano cheese
- 2 cloves garlic, mincedSalt and black pepper to taste
- Optional: Chopped parsley for garnish
Instructions:
- Cook the Spaghetti:
Boil the spaghetti in salted water according to the package instructions. Reserve 1 cup of pasta water before draining. - Prepare the Pancetta:
In a large skillet, cook the pancetta over medium heat until crispy. Add the minced garlic and cook for 1 minute. Remove from heat. - Make the Sauce:
In a bowl, whisk together eggs, Parmesan, Pecorino, and black pepper. - Combine Everything:
Add the hot drained spaghetti to the skillet with pancetta and garlic. Toss to combine. Slowly pour the egg and cheese mixture over the pasta while stirring quickly. Add reserved pasta water, a little at a time, to create a creamy sauce. - Serve:
Garnish with parsley and extra cheese, if desired. Serve immediately.
Tips:
- Use high-quality cheese for the best flavor.
- Make sure the skillet is off the heat when adding the egg mixture to avoid scrambling the eggs.
