Silky Roman pasta with egg, pecorino and pancetta — no cream needed.
Ingredients
Servings: 2
- 200 g spaghetti
- 100 g pancetta
- 2 eggs
- 50 g pecorino
Method
- Cook the spaghetti until al dente.
- Crisp the pancetta in a pan.
- Beat the eggs with the cheese, then toss with the hot drained pasta and pancetta off the heat.
- Loosen with pasta water and serve at once.