- 1 pound spaghetti, or gluten free long pasta of choice
- 4 eggs
- 1/ 2 pound guanciale, or bacon or pancetta
- 1 cup grated pecorino romano
- 1/ 4 cup finely chopped chives
- 2 tablespoons olive oil
- Salt and Pepper to taste
Cook spaghetti as per package instructions (al dente) and reserve ½ cup of the water once the pasta is done. ⠀
In a small bowl whisk the eggs and the cheese until well-combined, set aside. ⠀
While the pasta is cooking add the guanciale to a heated pan and cook for about 5 minutes. Add the cooked pasta and reserved water to the pan and cook for another minute.
Remove the pan from the heat, add the egg mixture and stir until the eggs thicken. ⠀
Serve into bowls and add black pepper, olive oil and fresh chives. Enjoy!