Ingredients

• 400g spaghetti
• 200g pancetta or guanciale
• 4 large eggs
• 100g Pecorino Romano cheese, grated
• Black pepper to taste
• Salt for pasta water

Instructions

1. 1

   Bring a large pot of salted water to boil and cook spaghetti until al dente

2. 2

   Cut pancetta into small cubes and cook in a large pan until crispy

3. 3

   In a bowl, whisk together eggs, grated cheese, and black pepper

4. 4

   Drain pasta, reserving 1 cup of pasta water

5. 5

   Add hot pasta to the pan with pancetta

6. 6

   Remove from heat and quickly stir in egg mixture, adding pasta water as needed

7. 7

   Serve immediately with extra cheese and black pepper