Spaghetti with bacon, egg, and cheese - You can't go wrong!
What you will need
160 grams of Barilla Spaghetti n°5
80 grams of Guanciale
60 grams of Pecorino Romano cheese
ground Black Pepper, to taste(Nutritional facts 442 calories, 25.52 g fat, 30.38 g carbohydrates, 23.71 g protein, 606 mg cholesterol, 651 mg sodium)
How to cook
Cook the spaghetti in a large amount of slightly salted boiling water.
While the spaghetti cooks, separate the egg whites from the yolks. Discard egg whites.
Grate the Pecorino cheese.
In a mixing bowl, add the egg yolks, 2/3 of the grated Pecorino Romano, and a generous pinch of black pepper. Add a splash of the pasta water to the mixture and whisk until smooth.
Cut guanciale into cubes. In a non-stick pan, cook the guanciale until they develop color, without adding any oil.
Drain the pasta al dente, setting some of the pasta water aside, and add to the pan with the guanciale. Pour the egg and cheese mixture into the pan with the pasta and guanciale. Mix well, and add some of the pasta water if necessary.
Add the rest of Pecorino cheese, another sprinkle of black pepper, and serve.