Pasta casa e uova / Ricetta minestra di spaghetti

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is a leaner option, while bacon is widely available.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan offers a similar flavor profile with less salt.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is heart-healthy, while vegetable oil is more affordable.

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Egg whites reduce cholesterol, while tofu is a plant-based alternative.

Boil water in a large pot and add salt until it tastes like the sea.

Add spaghetti to the boiling water and cook until al dente, about 8-10 minutes.

While pasta cooks, heat olive oil in a skillet over medium heat until shimmering.

Add diced guanciale to the skillet and cook until crispy, about 4-5 minutes.

Remove skillet from heat and let cool slightly.

In a bowl, whisk together eggs and grated Pecorino Romano cheese until smooth.

Add cooked spaghetti to the skillet with guanciale, tossing to combine.

Pour egg mixture over the hot pasta, stirring quickly to create a creamy sauce.

Season with black pepper to taste and toss in chopped parsley.

Serve immediately, garnished with additional cheese if desired.

Cooking Techniques

Spice Level:

Allergens