Descirption:

INSTRUCTIONS: 400g spaghetti or other pasta 150g guanciale or pancetta, diced 3 large eggs 1 cup freshly grated Pecorino Romano cheese Black pepper Salt Olive oil METHOD: 1. Boil pasta until al dente, then drain (reserve some pasta water). 2. Whisk eggs with Pecorino Romano and pepper. 3. Cook guanciale/pancetta in olive oil until crispy. 4. Combine pasta and guanciale/pancetta. 5. Remove from heat, quickly mix in egg mixture. 6. If needed, add pasta water to make it creamy. 7. Serve with extra Pecorino Romano and pepper.