Description
An easy, authentic Italian pasta dish that combines rich flavors without the use of cream, ideal for quick weeknight dinners.
Ingredients
Pasta Ingredients
- 12 oz 12 oz (340 g) spaghetti (Use al dente for best results.)
- 4 oz 4 oz (115 g) pancetta or guanciale, diced (Guanciale is the traditional choice.)
- 4 large 4 large egg yolks, room temperature (Room temperature yolks mix better with cheese.)
- 1 cup 1 cup (100 g) finely grated Pecorino Romano cheese (Use high-quality cheese for best flavor.)
- to taste Freshly ground black pepper (Start with 1 teaspoon and adjust to preference.)
- for water Salt, for pasta water (Salt is essential for flavoring pasta.)
Instructions
Preparation
- Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.
- Add spaghetti and cook until al dente, about 8-9 minutes. Reserve 1 cup pasta water before draining.
Cooking
- Heat a skillet over medium heat and add diced pancetta or guanciale. Cook until golden and crisp, about 5 minutes. Remove from heat and set aside.
- In a bowl, whisk together egg yolks and grated Pecorino Romano until smooth. Add black pepper.
- Add drained pasta into the skillet with rendered fat. Toss to coat the noodles.
- Remove skillet from heat. Pour the egg and cheese mixture over the pasta, tossing quickly. Add reserved pasta water gradually until desired sauce consistency is reached.
- Taste for seasoning and adjust with additional cheese or black pepper if desired. Serve immediately.
Notes
Leftovers can be stored in an airtight container for up to 2 days, but are best reheated gently in a skillet with a splash of water. Avoid freezing to maintain texture. Small adjustments can be made, such as using bacon instead of pancetta or adding frozen peas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Cuisine: Italian