A simple Roman-style pasta with eggs, cheese, black pepper, and crispy pork, designed for a quick weeknight dinner with minimal fuss.
By Karen
Servings
4
400 g Spaghetti
150 g Guanciale
80 g Pecorino Romano
4 piece Egg yolks
1 piece Egg
2 tsp Black pepper
1 tbsp Salt
Calories
577 kcal
Protein
20g
Carbs
25g
Fat
44g
Fiber
2g
Sugar
2g
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Prep
1. Bring a large pot of water to a boil and season it with salt. In a bowl, whisk Egg yolks, Egg, Pecorino Romano, and most of the Black pepper until thick and well combined.
80 g Pecorino Romano,
4 piece Egg yolks,
1 piece Egg,
1.5 tsp Black pepper,
1 tbsp Salt
Cook Pork
2. Set a large skillet over medium heat and cook Guanciale for 5 to 7 minutes, stirring often, until the fat renders and the pieces are crisp. Turn off the heat.
150 g Guanciale
Cook Pasta
3. Cook Spaghetti until just al dente, about 1 to 2 minutes less than the package directions. Reserve some pasta water, then drain the Spaghetti.
400 g Spaghetti
Finish
4. Add the hot Spaghetti to the skillet with Guanciale and toss well. Let it cool for 30 seconds so the eggs do not scramble.
5. Pour in the Egg yolks mixture and toss quickly, adding a splash of pasta water as needed until the sauce turns glossy and coats the Spaghetti. Add the remaining Black pepper and serve immediately.
80 g Pecorino Romano,
4 piece Egg yolks,
1 piece Egg,
0.5 tsp Black pepper
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By Karen