If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Aside from maybe the bacon (which frankly you could keep in the freezer and pull out at the last moment) this is a perfect example of "oh yeah, I’ve got that stuff already" kind of recipe. And isn’t that what this is about - great food made easily?
Ingredients
1 lb spaghetti
6 ounces guanciale (cheek of pig) or bacon or pancetta
2 eggs, at room temperature
1 teaspoon fresh ground pepper
3/4 cup freshly grated Percorino Romano or Parmesan cheese
Directions
Cook the pasta in a large pot of boiling water.
Cut bacon or whatever you’re using into 1/2 inch pieces and put in a cold pan, turn heat to to medium high, and cook until crispy and fat has rendered
While it cooks, put eggs in a bowl with 1/2 cup of the cheese and the pepper - beat and set aside.
When the pasta is done, turn off heat in the pan and add the pasta straight from the pot - some of the cooking water is a good thing
MIx to coat the pasta with the bacon fat, then add the egg mixture and toss to coat evenly.
