Ingredients
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4 ounces guanciale, cut into 1/4-inch cubes
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1 tablespoon olive oil
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1 teaspoon ground black pepper, or to taste
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2 eggs
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3 tablespoons grated Parmigiano-Reggiano cheese
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3 tablespoons grated Pecorino Romano cheese
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1 teaspoon ground black pepper, or to taste
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6 ounces spaghetti
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1 cup reserved pasta water
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3 tablespoons grated Parmigiano-Reggiano cheese
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3 tablespoons grated Pecorino Romano cheese
Directions
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Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
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Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
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Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
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Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
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Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.
Recipe Tip
You can substitute pancetta for the guanciale, or if you're in a pinch, use bacon.
Nutrition Facts (per serving)
688 | Calories |
30g | Fat |
66g | Carbs |
36g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 688 | |
% Daily Value * | |
Total Fat 30g | 39% |
Saturated Fat 11g | 57% |
Cholesterol 220mg | 73% |
Sodium 984mg | 43% |
Total Carbohydrate 66g | 24% |
Dietary Fiber 3g | 11% |
Total Sugars 3g | |
Protein 36g | 73% |
Vitamin C 0mg | 0% |
Calcium 460mg | 35% |
Iron 5mg | 27% |
Potassium 414mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.