Ingredients
Equipment
Method
Cooking Instructions
- Cook the spaghetti in a large pot of salted boiling water until al dente.
- In a separate pan, sauté the pancetta until crispy.
- In a bowl, whisk together the eggs, grated Pecorino Romano, and grated Parmesan cheese.
- Drain the spaghetti and add it to the pan with the pancetta.
- Remove the pan from heat and quickly mix in the egg and cheese mixture, stirring to create a creamy sauce.
- Season with black pepper and serve immediately.
Nutrition
Notes
Feel free to swap pancetta for bacon or add vegetables like peas or mushrooms for a unique twist. Store leftover pasta in an airtight container in the refrigerator for up to three days and reheat gently with a splash of pasta water.