Ingredients:

  • 12 oz (340 g) spaghetti or fettuccine
  • Salt, for pasta water
  • 4 oz (115 g) diced pancetta or bacon
  • 3 large eggs
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) grated Pecorino Romano cheese, plus extra for serving
  • 2 cloves garlic, minced
  • Freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Boil water in a large pot, adding salt once boiling.
  2. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
  3. While pasta cooks, heat a skillet over medium heat and add diced pancetta or bacon. Cook until crispy, then add minced garlic and sauté briefly until fragrant.
  4. In a mixing bowl, whisk together the eggs, heavy cream, grated cheese, and black pepper until smooth.
  5. Once pasta is ready, quickly add it to the skillet with the pancetta and garlic. Remove from heat.
  6. Pour the egg and cream mixture over the hot pasta, tossing quickly to combine. Use reserved pasta water to achieve desired creaminess.
  7. Serve immediately, garnished with additional cheese, fresh parsley, and more black pepper.