Description
A traditional Roman pasta dish featuring a rich, creamy emulsion of eggs and Pecorino Romano, balanced with crispy guanciale and cracked black pepper.
Ingredients
Scale
- 1 lb Spaghetti
- 5 oz Guanciale, sliced
- 1 cup Pecorino Romano, finely grated
- 3 Large Eggs + 1 Egg Yolk
- 1 tbsp Freshly cracked black pepper
- Salt for pasta water
Instructions
- Boil spaghetti in salted water until slightly under al dente.
- Sauté guanciale in a skillet until crispy and fat is rendered.
- Whisk eggs, egg yolk, and Pecorino Romano into a smooth paste.
- Transfer pasta directly into the skillet with guanciale and toss.
- Remove pan from heat and quickly stir in the egg and cheese mixture.
- Add pasta water as needed to achieve a glossy, creamy consistency.
- Serve immediately with extra cheese and pepper.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian