The definitive Roman pasta made with eggs, Pecorino Romano, and crispy Guanciale. No cream, just technique.
Ingredients
- 200 g spaghetti
- 100 g guanciale or pancetta
- 2 large eggs
- 1 cup Pecorino Romano
Instructions
- Boil pasta. Fry guanciale until crispy. Whisk eggs and cheese.
- Transfer pasta to skillet. Remove from heat.
- Toss pasta with egg mixture and reserved water until creamy.