Categories: Pasta

Ingredients

• 2 tsp olive oil
• 8 oz. pancetta, diced
• 16 oz. spaghetti
• 3 eggs
• 1/3 cup grated Pecorino Romano or Parmigiano-Reggiano
• 1/4 tsp salt
• 1/4 tsp black pepper, plus more to taste

Directions

1. Heat oil in a large skillet over medium heat. Add pancetta, stirring occasionally, until evenly browned and crispy, 5 to 10 minutes. Transfer to paper towels to drain.

2. Meanwhile, cook spaghetti as directed until all dente. Reserving 1 cup pasta water, drain spaghetti and return to pot.

3. Whisk eggs, half of cheese, the salt and pepper in a bowl until smooth. Gradually whisk in 1/2 cup of reserved pasta water. Stir egg mixture into pasta until creamy and slightly cooled. Stir in pancetta. Top with remaining cheese and additional pepper. Stir in remaining 1/2 cup pasta water, a little at a time, to reach desired consistency.

Email to a friend | Print this recipe | Back