Ingredients
4
4 servings
- •2 teaspoons olive oil
- •1 pound guanciale (cured pork cheek), diced
- •1 (16 ounce) package spaghetti
- •3 large eggs
- •10 tablespoons grated Pecorino Romano cheese, divided
- •salt and ground black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
- Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
- Whisk eggs, 1/2 of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy.
- Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale.
- Top with remaining Pecorino Romano cheese and more black pepper.
Nutritional Facts
Per 4 servings
- Calories: 764
- Carbohydrate: 85g
- Fat: 28g
- Fiber: 4g
- Protein: 39g
- Sugar: 3g
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