This classic Roman dish is simple, easy, quick, and most importantly, delicious!
- 3 eggs, at room temperature
- 1 ½ cups finely grated pecorino ramano cheese (if you can’t find this in your local grocery store you can substitute reggiano parmigiano)
- 2 Tablespoons olive oil
- 1/2 pound diced pancetta (1/2 pound of bacon is a great substitution if you are unable to find pancetta)
- Salt, to taste
- 1 pound dried spaghetti
- Freshly ground pepper, to taste
- In a large bowl, whisk together the eggs and the 1 ½ cups of cheese. Set aside.
- In a large skillet warm olive oil over medium heat.
- Add the pancetta and cook until it is browned and fat has rendered, about 8-10 minutes. Set aside. (DO NOT DRAIN FAT!)
- While pancetta is cooking, bring a large pot of water to a boil and cook pasta, until al dente, according to package instructions.
- Drain pasta, reserving 1 cup of the cooking water.
- Slowly whisk ½ cup of the cooking water into the egg-cheese mixture.
- Return skillet with pancetta to medium heat to rewarm.
- Add pasta and ¼ cup of the reserved cooking water to the skillet with pancetta and toss to combine.
- Remove the pan from heat and immediately combine with egg-cheese mixture and toss well to combine.
- Season generously with pepper
- Serve and top with extra cheese, if desired..
The hot pasta is what will cook the egg and produce a “creamy sauce,” but, without the cream! Enjoy with a side salad and a nice Italian wine.