A creamy and delicious traditional Italian pasta dish made with eggs, cheese, pancetta, and black pepper. Perfect for a quick but indulgent meal!
Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve ½ cup of pasta water, then drain.
In a large skillet, cook the diced pancetta over medium heat until crispy. Add the garlic clove for extra flavor, then remove it before adding pasta.
In a bowl, whisk together eggs, grated Pecorino Romano, and black pepper.
Add the drained spaghetti to the skillet with pancetta, tossing to coat in the rendered fat. Remove from heat.
Slowly mix in the egg-cheese mixture, stirring quickly so the residual heat thickens the sauce without scrambling the eggs. Use reserved pasta water if needed to loosen the sauce.
Plate the pasta and top with extra cheese and black pepper.
TEST NOTE!