This traditional recipe from Rome comes directly from our Pecorino Romano importer, Michele Buster. If you cannot find pancetta, slab bacon is a good substitute.
Method
In a large skillet, cook pancetta over medium heat until crispy.
Meanwhile, cook spaghetti according to package directions until al dente.
Reserve 1/4 cup of the pasta water, then drain well.
Transfer hot spaghetti to skillet with pancetta, then add egg and reserved pasta water.
On a very low flame, toss until well coated and egg adheres to pasta, about 1 minute.
Place in a serving bowl and toss with cheese.
Season with pepper and serve immediately.
Nutritional Info
Serving Size
Calories
410
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.