An eternal favourite. easy to make and delicious to eat. I sometimes cheat and add peas....
4 tbsp. olive oil
4 oz. thinly pancetta cut into 1⁄2" pieces (really you should use guanciale but i like pancetta)
2 tsp. black pepper, plus more
1 3⁄4 cups finely grated Pecorino
1 egg plus 3 yolks (beaten)
Salt, to taste
1 lb. spaghetti
(some cooked peas if you like!)
Heat oil in a pan over medium heat.
Add pancetta and cook, stirring occasionally, until lightly browned.
Add pepper and cook, stirring occasionally, for a couple more minutes.
In a bowl, mix the eggs and cheese. season
Bring pot of salted water to a boil.
Add pasta; cook until al dente,(see what time the packet says).
Drain pasta (but keep some of the water)
Add Pasta to the pancetta mixture.
Stir in 1 1⁄2 cups Pecorino and egg and yolks and mix; . (add peas here!)
Toss, adding pasta water(if necesary) a little at a time to make a creamy sauce.
Season with salt and pepper; serve with remaining Pecorino
Do not add the egg mix while the pancetta is on the fire because this will cause the eggs to cook and give a scrambled egg effect!
The recipe does not use any cream. In fact, it is enough to mix the pecorino and eggs well to get a creamy effect, which is lighter and has less calories.
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