Preparation Method
- 1. Boil a large pot of salted water and cook the spaghetti until al dente.
- 2. In a bowl, whisk together the eggs, Pecorino Romano, Parmesan, and a generous amount of black pepper.
- 3. In a pan, cook the guanciale over medium heat until crispy.
- 4. Reserve 1 cup of pasta water, then drain the spaghetti.
- 5. Add the hot spaghetti to the pan with guanciale, tossing to coat.
- 6. Remove the pan from heat and quickly mix in the egg and cheese mixture.
- 7. Add reserved pasta water as needed to create a creamy sauce.
- 8. Season with salt and more black pepper to taste.
- 9. Serve immediately, garnished with extra cheese if desired.
* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.
