• Total Time: 20 minutes
  • Yield: 4-6 1x


  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 6 ounces pancetta affumicata (smoked pancetta), cut into cubes
  • 1 small peperoncino, finely chopped (or 1/2 teaspoon hot red pepper flakes)
  • 4 egg yolks
  • 1 cup Pecorino Romano cheese, grated

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  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (two minutes less than the package recommends).
  2. While the spagetti is cooking, add the oil to a large skillet over medium heat. Add the pancetta affumicate and chili pepper and cook until crispy.
  3. In a large bowl (or the serving platter), add the cheese and then the egg yolks. Mix with a fork until creamy.
  4. Drain the pasta, retaining about a cup of the cooking water.
  5. Place the pasta into the skillet and mix well, then add the pasta to the egg mixture. Mix together, adding some of the reserved cooking water if it seems dry.
  6. Service immediately.