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


  • 4 oz Spaghetti
  • 4 oz Guanciale or Pancetta, 1/2 inch chop. Bacon can be substituted, sacrilegiously.
  • 1 pcs Large Egg
  • 0.25 cup Pecorino Romano Cheese, grated
  • 0.25 tbsp Black Pepper, or to taste


  1. Start spaghetti in salted water. While this cooks,
  2. Render guanciale fat. This can be removed from heat while the pasta finishes cooking. While this renders,
  3. Combine egg(s), cheese, and pepper. Mix thoroughly.
  4. Drain pasta, save some water.
  5. Remove guanciale from heat.
  6. Add some pasta water to guanciale.
  7. Carefully stir in the egg/cheese mixture with low heat, so that it becomes a sauce rather than scrambled eggs.
  8. Serve, sprinkle more cheese if desired.