Ingredients
Scale
- 400 grams spaghetti
- 150 grams pancetta
- 3 large eggs
- 100 grams Pecorino Romano cheese
- 1 teaspoon black pepper
Instructions
- Boil a large pot of salted water and cook the spaghetti until al dente.
- In a separate pan, cook the pancetta until crispy.
- In a bowl, whisk together the eggs, grated Pecorino Romano, and black pepper.
- Drain the spaghetti and add it to the pancetta, removing from heat.
- Quickly pour the egg mixture over the pasta and mix to create a creamy sauce.
- Serve immediately with extra cheese and pepper.
Notes
- For best results, use high-quality ingredients.
- Do not add cream, as it is not authentic.
- Serve immediately after mixing to prevent the sauce from hardening.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, sautéing
- Cuisine: Italian
- Diet: Omnivore
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 1 gram
- Sodium: 750 milligrams
- Fat: 15 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 2 grams
- Protein: 20 grams
- Cholesterol: 200 milligrams