Italian · Weeknight

25m total · 10m prep · 15m cook

Ingredients

• spaghetti14.1 oz
• pancetta7.1 oz
• egg yolks4
• egg white1
• parmesan1¼ cups (100g)
• black pepper2 tsp
• salt1 tbsp

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Steps

1. 1

   Bring a large pot of well-salted water to a boil. Cook the spaghetti 2 minutes under the package time.

   Timer 8 min

2. 2

   Render the pancetta in a wide pan over medium heat until crisp. Keep the fat in the pan.

   Timer 6 min

3. 3

   Whisk the yolks, the extra white, grated parmesan, and a lot of black pepper into a thick paste.

4. 4

   Lift the pasta into the pancetta pan with a splash of cooking water. Off the heat, toss in the egg mixture until glossy. Serve at once.

Work off the heat when you toss — residual pasta water makes the sauce, not cream.

About 640 kcal per serving

~$11