This Roman pasta dish is traditionally made with guanciale—pork cheek that resembles unsmoked bacon and is cured with salt, pepper and sometimes garlic. Pancetta makes a fine substitute.
3 eggs, at room temperature
1 1/2 cups finely grated pecorino romano cheese, plus more for serving
2 Tbs. olive oil
6 oz. diced guanciale or pancetta
Kosher salt, to taste
1 lb. dried spaghetti
Freshly ground pepper, to taste
In a bowl, whisk together the eggs and the 1 1/2 cups cheese. Set aside.
In a 13-inch French skillet over medium heat, warm the olive oil. Add the guanciale and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside.
Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain, reserving about 1 cup of the cooking water.
Slowly whisk 1/2 cup of the reserved cooking water into the egg-cheese mixture.
Return the skillet with the guanciale to medium heat and rewarm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside. Serves 4.
Recipe courtesy of the Williams-Sonoma Kitchen.
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