Ingredients
2
2 servings
- •4 ounces guanciale, cut into 1/4-inch cubes
- •1 tablespoon olive oil
- •1 teaspoon ground black pepper, or to taste
- •2 eggs
- •3 tablespoons grated Parmigiano-Reggiano cheese
- •3 tablespoons grated Pecorino Romano cheese
- •1 teaspoon ground black pepper, or to taste
- •6 ounces spaghetti
- •1 cup reserved pasta water
- •3 tablespoons grated Parmigiano-Reggiano cheese
- •3 tablespoons grated Pecorino Romano cheese
Instructions
- Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
- Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
- Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
- Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
- Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.
Nutritional Facts
Per 2 servings
- Calories: 688
- Carbohydrate: 66g
- Fat: 30g
- Fiber: 3g
- Protein: 36g
- Sugar: 3g
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