Simple and quick pasta dish. This makes one serving. Multiply linearly.


  • 100g Spaghetti
  • 100g Guanciale or Pancetta, 1/2 inch chop.1
  • 1 pcs Large Egg
  • 0.25 cup Pecorino Romano Cheese, grated2
  • 0.25 tbsp Black Pepper, or to taste


  1. Start spaghetti in salted water. While this cooks,
  2. Render guanciale fat on low to medium heat. If it finishes early, this can be removed from heat while the pasta finishes cooking.
  3. Combine egg(s), cheese, and pepper. Mix thoroughly.
  4. Drain pasta, save some water.
  5. Remove guanciale from heat and combine with the pasta and some pasta water.
  6. Carefully stir in the egg/cheese mixture with residual heat from the pan, so that it becomes a sauce rather than scrambled eggs. If you need more heat, keep it low.
  7. Serve, sprinkle more cheese if desired.
  1. Bacon or ham can be substituted, sacrilegiously. If you use ham, add some lard.
  2. Parmesan can be substituted, or even pre-grated Parmesan, if you want to make an Italian cry.