Ingredients

• 1 lb Spaghetti

• 4 Eggs 

• 2 Egg Yolks

• Onion (1/3 – finely diced) 

• Fresh Ground Black Pepper 

• 3 tbsp Butter

• Flat Italian Parsley (to garnish)

• Guanciale or Pancetta

• (1/2 lb. – diced) 

• Parmesan cheese

• (1/3 cup – shredded) 

• Romano cheese

• (1/3 cup – shredded) 

• Olive Oil

How to Prepare

1. In a large pot, boil water.

2. In a separate large, deep saucepan, put 1/3 of a cup of Vito & Joe’s Extra Virgin Olive Oil, onions, butter and guanciale or pancetta.

3. Cook on low-medium heat until the guanciale begins to brown and the onions become translucent.

4. While that is cooking, put the pasta in the pot of boiling water to cook until al dente.

5. In a separate dish, whisk the whole eggs and the 2 egg yolks together.

6. Stir in the cheese, a generous portion of freshly ground black pepper and a splash of Vito & Joe’s Extra Virgin Olive Oil.

7. When the pasta is al dente and the guanciale and onion mixture are done cooking, remove everything from the heat.

8. Add the pasta to the guanciale onion mixture and toss.

9. Fold in the egg and cheese mixture until a nice creamy sauce is formed and the cheese begins to melt.

10. Place in a large dish and garnish with fresh parsley, grated parmesan cheese and freshly ground black pepper.

11. Enjoy!