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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 eggs, at room temperature |
1 1/2 cup(s) finely grated pecorino romano cheese, plus more for serving |
2 tablespoon(s) olive oil |
6 ounce(s) diced guanciale or pancetta |
kosher salt, to taste |
1 pound(s) dried spaghetti |
freshly ground pepper, to taste |
Directions:
1. In a bowl, whisk together the eggs and the 1 1/2 cups cheese. Set aside.
2. In a 13-inch French skillet over medium heat, warm the olive oil. Add the guanciale and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside.
3. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain, reserving about 1 cup of the cooking water.
4. Slowly whisk 1/2 cup of the reserved cooking water into the egg-cheese mixture.
5. Return the skillet with the guanciale to medium heat and rewarm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside. Serves 4.
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