Ingredients (Serves 4):

400g (14 oz) spaghetti

150g (5 oz) pancetta or guanciale, diced

3 large eggs

50g (1.8 oz) Pecorino Romano cheese, finely grated

50g (1.8 oz) Parmesan cheese, finely grated

2 cloves garlic, crushed (optional)

Salt, to taste

Freshly ground black pepper, to taste

2 tbsp olive oil (optional for frying pancetta)

Instructions:

Cook the Pasta


Boil a large pot of salted water. Add the spaghetti and cook until al dente (firm to the bite). Reserve 1 cup of pasta water before draining.

Prepare the Sauce


In a bowl, whisk together the eggs, Pecorino Romano, Parmesan, and a generous amount of black pepper. Set aside.

Cook Pancetta/Guanciale


In a large skillet or frying pan, cook the pancetta over medium heat until crispy. If desired, add a little olive oil for extra crispness.

Add the crushed garlic to the pan for flavor but remove it before proceeding (optional).

Combine Pasta and Pancetta


Add the drained spaghetti to the skillet and toss to coat the pasta in the rendered fat. Turn off the heat but keep the pan warm.

Finish the Dish


Quickly add the egg and cheese mixture to the pasta, stirring continuously to prevent the eggs from scrambling. Add reserved pasta water a little at a time to achieve a creamy consistency.

Serve


Plate the pasta and garnish with extra grated Pecorino or Parmesan and freshly ground black pepper. Serve immediately.




Nutrition Chart (Per Serving):

Nutrient Amount % Daily Value (Based on a 2,000-Calorie Diet)

Calories 510 kcal 25%

Total Fat 19g 24%

Saturated Fat 7g 35%

Cholesterol 190mg 63%

Sodium 620mg 27%

Total Carbohydrates 57g 21%

Dietary Fiber 2g 7%

Sugars 2g -

Protein 23g 46%

Calcium 220mg 17%

Iron 2mg 11%

Note: Nutritional values may vary depending on the specific brands and quantities used.