A creamy, cheesy, and savory Roman pasta dish.
Ingredients:
- 400g spaghetti
- 150g pancetta (or guanciale), diced
- 3 large eggs
- 100g Pecorino Romano cheese, grated
- Black pepper
- Salt
Instructions:
- Cook the spaghetti in salted boiling water until al dente.
- In a pan, cook the pancetta until crispy. Remove from heat.
- Beat the eggs in a bowl and mix with grated cheese and black pepper.
- Add the hot, drained spaghetti to the pancetta, then pour in the egg mixture, stirring quickly to create a creamy sauce.
- Serve with more cheese and black pepper.