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A Roman pasta masterpiece made with eggs, hard cheese, cured pork, and plenty of black pepper.
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Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
While pasta cooks, chop the guanciale or pancetta into small cubes. Heat olive oil in a pan over medium heat and fry the meat until crispy. Remove from heat and let cool slightly.
In a bowl, whisk the eggs (use 4 yolks and 1 whole egg for extra creaminess) with the grated cheese and a generous amount of freshly cracked black pepper.
Drain the pasta, reserving 1 cup of the pasta cooking water.
Add the hot pasta directly to the pan with the cooked meat and toss to coat in the rendered fat.
Remove the pan completely from the heat source. Pour in the egg and cheese mixture, stirring rapidly. Add a splash of the reserved pasta water to create a creamy, emulsified sauce without scrambling the eggs.
Serve immediately with extra cheese and black pepper.
Estimated, per serving
650kcal
Calories
28g
Protein
68g
Carbs
28g
Fat
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