Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
- 400 to 500g spaghetti
- 150g pancetta or guanciale, cut into lardons
- 2 whole eggs
- 2 egg yolks
- 250 ml (1 cup) pecorino, grated (or parmesan, if preferred)
- Freshly ground black pepper (to taste)
- Salt (as needed)
Preparation
- In a saucepan of boiling salted water, cook the spaghetti until al dente, according to the instructions on the package.
- Meanwhile, in a frying pan over medium heat, brown the pancetta or guanciale lardons in their own fat until golden and crispy.
- In a bowl, whisk together the whole eggs and yolks, pecorino cheese and a generous amount of freshly ground black pepper.
- While whisking quickly until well combined, whisk in 60 ml (4 tbsp) of the pasta cooking water.
- Drain the pasta, reserving 125 ml (1/2 cup) of the cooking water.
- Add the cooked pasta to the bacon pan and toss.
- Remove the pan from the heat, pour the egg mixture over the pasta and toss quickly to coat the pasta without cooking the eggs.
- To adjust the texture of the sauce, if necessary, a spoonful at a time, add the reserved cooking water and toss.
- Check the seasoning with salt and serve immediately, top with extra grated cheese and a little ground black pepper.
