Why This Recipe is Special
This recipe holds a special place in my heart because it reminds me of my trip to Rome. The simplicity of the ingredients combined with the rich, creamy sauce makes it a dish I always turn to when I want to impress guests or treat myself to something comforting.
Ingredients
- 400g spaghetti
- 200g pancetta or guanciale, diced
- 3 large eggs
- 1 cup grated Pecorino Romano cheese
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the spaghetti in a large pot of boiling salted water until al dente. Reserve 1 cup of pasta water and drain the rest.
- In a large skillet, cook the pancetta or guanciale over medium heat until crispy. Add the minced garlic and cook for another minute.
- In a bowl, whisk together the eggs and grated Pecorino Romano cheese.
- Add the cooked spaghetti to the skillet with the pancetta. Remove from heat and quickly toss with the egg and cheese mixture, adding reserved pasta water as needed to create a creamy sauce.
- Season with salt and black pepper to taste. Garnish with chopped parsley and serve immediately.