Ingredients:

  • 12 oz (340 g) spaghetti or fettuccine
  • 6 oz (170 g) pancetta or guanciale, diced
  • 3 large eggs
  • 1 cup (100 g) grated Pecorino Romano cheese, plus extra for serving
  • Freshly cracked black pepper, to taste
  • Salt, for pasta water
  • Fresh parsley, chopped (optional garnish)
  • Crushed red pepper flakes, for a bit of heat (optional garnish)

Instructions:

  1. Boil a large pot of salted water and cook spaghetti or fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water and drain.
  2. In a skillet over medium heat, add diced pancetta or guanciale and sauté for about 5-7 minutes until crispy and golden.
  3. In a mixing bowl, whisk together eggs, grated Pecorino Romano, and a generous amount of black pepper until well combined.
  4. Add the hot, drained pasta to the skillet with the crispy meat, tossing to coat. Remove the skillet from heat and quickly pour in the egg mixture, tossing continuously to create a creamy sauce. Add reserved pasta water gradually, as needed, to achieve desired consistency.
  5. Plate and finish with additional pecorino, black pepper, and optional garnish.