Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Cut the pancetta into strips. Whisk the eggs with grated pecorino and plenty of black pepper.
- Boil the spaghetti in salted water until just shy of al dente. Scoop out a cup of pasta water.
- Render the pancetta in a wide pan until the fat runs and the pieces colour.
- Off the heat, toss the hot spaghetti in the pancetta fat.
- Stir in the egg and pecorino mixture, loosening with pasta water until glossy. Do not scramble. Taste for salt and serve at once with more black pepper.
Shopping tip
Pancetta or thick bacon stands in for guanciale. Pecorino Romano is ideal; Parmesan works if pecorino is poor quality.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.