chillyfillmores
Emma Keys
✔️ Spaghetti or rigatoni ✔️ Eggs & Pecorino Romano ✔️ Pancetta or guanciale ✔️ Black pepper & salt
Ingredients
01
Boil salted water and cook spaghetti until al dente. Reserve 1 cup of pasta water before draining to help create a silky sauce.
02
Whisk eggs and Pecorino Romano cheese in a bowl. Add freshly ground black pepper for an aromatic touch. Set aside.
03
In a pan, cook pancetta over medium heat until crispy. Remove from heat to prevent overcooking before adding pasta.
04
Toss drained pasta into the pancetta pan. Remove from heat, then slowly mix in the egg-cheese mixture, stirring quickly.
Gradually add reserved pasta water to loosen the sauce. Stir continuously until it turns creamy and coats the pasta evenly.
05
05
Taste and adjust seasoning. Serve immediately with extra Pecorino Romano and freshly ground black pepper. No cream needed!