Italian · Dinner
Roman Bacon and Cheese Egg Pasta
Roman-style egg pasta tossed with cured pork cheek and pecorino, finished with cracked black pepper and a silky egg-and-cheese sauce built off the pasta's own starchy water. Rendered pork fat coats each strand while the eggs stay glossy rather than scrambled, echoing the technique underlying guanciale-based Roman pastas.
$5
10 minsPrep
15 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
665Calories
36.1gProtein
30.4gFat
60.1gCarbs
1.6gSugar
2.9gFiber
1235mgSodium
420mgChol
11.8gSat Fat
410mgPotassium
320mgCalcium
3.2mgIron
2.1mcgVitamin B12
0.5mgVitamin C
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Dice the guanciale into small lardons. Grate the pecorino finely. Whisk the egg yolks and whole egg with half the pecorino and black pepper until smooth.
2
Boil
Bring salted water to a rolling boil over high heat and cook the spaghetti until just shy of al dente, about 8–9 minutes, until firm to the bite.
3
Render
Warm the guanciale and crushed garlic in a wide skillet over medium-low heat for 5–6 minutes, stirring occasionally, until fat is translucent and meat is lightly crisp.
4
Plate
Toss the spaghetti into the skillet with rendered fat, pull off heat, pour in the egg mixture, and toss constantly, adding pasta water until the sauce clings to each strand. Scatter remaining pecorino and black pepper over top and serve at once.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g guanciale
- 150g150g dry spaghetti
- 44 large egg yolks plus 1 whole egg
- 2.2 oz60g pecorino romano, plus extra to finish
- 2 clove2 clove garlic
- 1 tsp1 tsp black pepper, plus extra to finish
- salt, for the pasta water
