
Steps
- Bring a pot of salted water to a boil and cook the spaghetti until al dente according to package instructions.
- In a pan over medium heat, cook the diced guanciale until crispy, about 4-5 minutes. Remove from heat.
- In a bowl, whisk together the egg, grated Pecorino Romano cheese, and a generous amount of black pepper until well combined.
- Once the spaghetti is cooked, reserve a cup of pasta water and drain the rest.
- Quickly add the hot spaghetti to the pan with guanciale, tossing to combine.
- Remove the pan from the heat and pour the egg mixture over the pasta, tossing vigorously to create a creamy sauce. If necessary, add reserved pasta water to reach desired consistency.
- Serve immediately, garnished with extra cheese and more black pepper if desired.
Ingredients
- 100g spaghetti
- 50g guanciale, diced
- 1 large egg
- 30g Pecorino Romano cheese, grated
- Fresh black pepper
- Salt (for pasta water)
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