Directions:
- Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
- Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
- Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
- Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
- Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 894.16 Kcal (3744 kJ) | ||
| Calories from fat | 531.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.07g | 91% | |
|---|---|---|---|
| Cholesterol | 234.46mg | 78% | |
| Sodium | 771.39mg | 32% | |
| Potassium | 281.95mg | 6% | |
| Total Carbs | 66.04g | 22% | |
| Sugars | 2.59g | 10% | |
| Dietary Fiber | 3.14g | 13% | |
| Protein | 26.95g | 54% | |
| Iron | 3.7mg | 20% | |
| Calcium | 169.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 360.26 Kcal (1508 kJ) | ||
| Calories from fat | 214.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.8g | 91% | |
|---|---|---|---|
| Cholesterol | 94.46mg | 78% | |
| Sodium | 310.79mg | 32% | |
| Potassium | 113.6mg | 6% | |
| Total Carbs | 26.61g | 22% | |
| Sugars | 1.04g | 10% | |
| Dietary Fiber | 1.27g | 13% | |
| Protein | 10.86g | 54% | |
| Iron | 1.5mg | 20% | |
| Calcium | 68.3mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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