Description
A creamy, soul-soothing dish made in one pot that elevates your weeknight meal.
Ingredients
Scale
- 12 oz spaghetti
- 4 oz guanciale (or Pancetta/Bacon)
- 4 large eggs
- 1 cup Pecorino Romano cheese
- 1/2 cup Parmesan cheese
- 1 tsp freshly ground black pepper
- 2 cloves garlic (optional)
- 1 tbsp olive oil
- 1 tsp salt
- 1/4 cup extra Pecorino Romano or Parmesan (for topping)
Instructions
- Bring a large pot of salted water to a boil.
- Cook the spaghetti until al dente, about 8-10 minutes. Drain, reserving a cup of pasta water.
- In a large skillet, add olive oil (if using) and guanciale. Cook until crispy, about 4-5 minutes.
- In a mixing bowl, whisk together the eggs, Pecorino Romano, Parmesan, and black pepper.
- Add drained spaghetti to the skillet with guanciale and toss to coat.
- Pour the egg mixture over the spaghetti, stirring quickly to create a creamy sauce. Use reserved pasta water if needed.
- Adjust seasoning with additional cheese, salt, and pepper, if desired.
- Serve immediately, topping with extra cheese and black pepper.
Notes
Feel free to customize with leftover meats or veggies. Pairs well with side salads or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 160mg