Description
Ingredients
Scale
- 12 oz spaghetti (or your favorite pasta)
- 4 oz pancetta or guanciale, diced (bacon works in a pinch)
- 3 large eggs
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, smashed (optional)
- Salt, to taste
- Freshly ground black pepper
- Fresh parsley, chopped (for garnish, optional
Instructions
- Boil Your Pasta: Bring a large pot of salted water to a boil and cook the spaghetti until just al dente. Reserve about 1 cup of pasta water before draining.
- Prep the Pancetta: While the pasta cooks, heat a large skillet over medium heat. Add the pancetta and cook until crispy. If using garlic, toss it in for the last minute, then remove it.
- Whisk the Sauce Base: In a bowl, whisk together the eggs and grated Parmesan. Add a generous amount of freshly ground black pepper. Set aside.
- Combine Pasta and Pancetta: Once your pasta is drained, toss it directly into the skillet with the pancetta.
- Create the Creamy Sauce: Remove the skillet from heat. Quickly pour the egg and cheese mixture over the pasta, tossing vigorously to coat everything evenly. Add a splash of the reserved pasta water to loosen the sauce.
- Season and Serve: Taste and adjust the seasoning. Serve immediately with an extra sprinkle of Parmesan on top and parsley, if desired.