SafePlates

Ingredients

• 12 oz (340g) spaghetti
• 4 oz (115g) pancetta or guanciale, diced
• 2 large eggs
• 1/2 cup (50g) grated Parmesan cheese
• 1/2 cup (50g) grated Pecorino Romano cheese
• 2 cloves garlic, peeled
• 1/2 tsp (2g) freshly ground black pepper
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following the package instructions.
2. While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta or guanciale and the whole garlic cloves. Cook, stirring occasionally, until the meat is crispy and the fat has rendered, about 5-7 minutes. Remove and discard the garlic cloves.
3. In a medium bowl, whisk together the eggs, grated Parmesan cheese, grated Pecorino Romano cheese, and freshly ground black pepper until well combined.
4. Reserve 1 cup (240ml) of the pasta cooking water, then drain the spaghetti.
5. Add the hot, drained spaghetti to the skillet with the pancetta or guanciale. Toss well to coat the pasta in the rendered fat.
6. Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the pasta, tossing vigorously to create a creamy sauce. Add reserved pasta water a little at a time as needed to reach your desired sauce consistency.
7. Taste and adjust seasoning with salt and more black pepper if desired. Serve immediately, garnished with extra cheese if you like.

Tip

For the creamiest sauce, mix the egg and cheese mixture with the pasta off the heat to prevent scrambling the eggs.