Adapted from Food52
- 1/4 pound guanciale or pancetta, cubed (I used bacon)
- 5 large eggs
- 1 pound ravioli (spaghetti is better!)
- Kosher salt
- Freshly ground black pepper
- 1/2 cup freshly-grated Pecorino, plus more for garnish
- Put bacon in a large skillet and place over medium-low heat. Cook, stirring frequently, until fat renders but bacon is not browned, about 5 minutes. Transfer the bacon to your serving bowl; reserve the drippings.
- Add eggs to your serving bowl; whisk to blend.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving around a 1/2 cup pasta cooking liquid.
- To egg mixture, immediately add spaghetti, 2 tablespoons pasta cooking liquid, and 1 teaspoon guanciale drippings; toss to coat. Working in 3 batches, gradually add Pecorino, stirring and tossing to melt between batches. Add lots of black pepper (around 2 teaspoons). Toss until the sauce thickens, adding more pasta water by tablespoonfuls if needed. Season to taste with salt and black pepper.
- Divide among bowls (or don’t). Garnish with Pecorino.
I saw we had some eggs batter left over from breakfast brioche french toast, and I didn’t want to waste so… this recipe came to me. Sister and brother-in-law raved over it. I probably could have drained a little more of the pasta water to have a less liquid sauce.