This five-ingredient pasta recipe combines noodles and pancetta in a simple egg and Pecorino Romano cheese sauce that can be prepared in less than 30 minutes.


Prep Time: 5 mins
Total Time: 17 mins
Servings: 6 servings

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Ingredients
1 pound spaghetti 8 ounces pancetta or 8 slices thick-cut bacon, diced 2 large eggs 2 large egg yolks 1-1/4 cups (5 ounces) freshly grated Pecorino Romano cheese Salt and freshly ground black pepper, to taste
Directions
1 Bring a large pot of salted water to a boil. Add the pasta and cook for 10 to 12 minutes or until al dente.
2 While the pasta is cooking, heat a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 6 minutes. Remove all but 1 tablespoon of the fat.
3 Reserve 1/2 cup of the pasta water and then drain the pasta. Add the pasta to the skillet of pancetta and toss to combine.
4 In a large bowl, whisk the eggs with the egg yolks. Turn off the heat under the skillet, add the eggs and 1 cup of the cheese, and toss thoroughly to combine. Add the reserved pasta water as needed to thin the sauce to the desired consistency. Season with salt and a generous amount of black pepper.
5 Serve immediately with the remaining 1/4 cup cheese sprinkled on top.

Nutrition Facts
Calories 250, Total Fat 17 g, Saturated Fat 8 g, Cholesterol 174 mg, Sodium 801 mg, Carbohydrate 58 g, Fiber 2 g, Protein 25 g.
Percent Daily Values are based on a 2,000 calorie diet