Ingredients:

  • 400 grams (14 oz) spaghetti
  • 150 grams (5 oz) pancetta or guanciale, diced
  • 4 large eggs
  • 100 grams (1 cup) grated Parmigiano-Reggiano cheese
  • 2 garlic cloves, minced (optional)
  • Freshly cracked black pepper, to taste
  • Salt, for pasta water
  • Additional grated Parmigiano-Reggiano cheese for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, according to package instructions.
  2. In a mixing bowl, whisk together eggs, grated cheese, and a generous amount of black pepper. Set aside.
  3. In a skillet, sauté pancetta or guanciale over medium heat until crispy (about 5-7 minutes). Add minced garlic (if using) and cook until fragrant.
  4. Once the pasta is cooked, reserve 1 cup of pasta water, then drain the pasta. Quickly add hot pasta to the skillet with pancetta and remove from heat.
  5. Pour the egg mixture over the pasta, stirring quickly to create a creamy sauce. Adjust consistency with reserved pasta water as needed.
  6. Plate immediately, garnishing with extra cheese and black pepper.