Description
A classic Italian dish made with spaghetti or fettuccine, pancetta, eggs, and Parmesan cheese, creating a creamy and flavorful sauce.
Ingredients
Scale
- 8 ounces spaghetti or fettuccine
- 4 ounces pancetta or guanciale, diced
- 2 large eggs
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a large skillet over medium heat, add the diced pancetta or guanciale. Cook until crispy, about 4-5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
- In a bowl, whisk together the eggs and grated Parmesan cheese until well combined.
- Remove the skillet from heat and add the drained pasta to the skillet with the pancetta. Quickly pour the egg and cheese mixture over the hot pasta, tossing to coat. The heat from the pasta will cook the eggs gently, creating a creamy sauce.
- If the sauce is too thick, gradually add reserved pasta water, a few tablespoons at a time, until you reach your desired consistency. Season with salt and black pepper to taste.
- Serve immediately, garnished with fresh parsley if desired.
Notes
- For a richer flavor, try adding a splash of white wine to the skillet after cooking the pancetta and before adding the pasta.
- You can substitute the pancetta with bacon for a more accessible option, but keep in mind it will alter the traditional flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: varies
- Fat: 18g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: varies
- Protein: 20g
- Cholesterol: varies