Type what you have

Ingredients

• ✓ spaghetti
• cooking spray
• egg
• parmesan cheese
• butter
• cottage cheese
• spaghetti sauce
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl.
3. 3 Mix eggs, Parmesan cheese, and butter with the spaghetti to coat pasta completely; spread into the prepared baking dish. Spread cottage cheese over the spaghetti to cover completely. Spread spaghetti sauce over the cottage cheese; top with a layer of mozzarella cheese.
4. 4 Bake until hot in the center, about 30 minutes.

By Lovely333

Ingredients

• ✓ spaghetti
• butter
• garlic powder
• hoagie roll
• mozzarella cheese
• spaghetti sauce

Instructions

1. 1 Melt butter with garlic powder in a large skillet.
2. 2 Cut a slice of the crust off the top and bottom of each hoagie roll. Brush the cut sides with some of the garlic-flavored butter.
3. 3 Split the rolls and line the insides with mozzarella cheese slices. Mix spaghetti and spaghetti sauce together in a bowl; divide between the hoagie rolls and sandwich the rolls around the cheese and pasta mixture.
4. 4 Grill the sandwiches in the skillet until the cheese melts completely, about 5 minutes per side.

By KKNORE

Ingredients

• ✓ spaghetti
• olive oil
• garlic
• basil
• oregano
• salt
• black pepper
• half-and-half
• olive oil
• green bell pepper
• red bell pepper
• parsley
• jarlsberg cheese
• pecan
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente. Drain and toss with 2 tablespoons olive oil in a large bowl; set aside.
2. 2 Whisk together the garlic, basil, oregano, salt, pepper, half-and-half, an 1/2 cup olive oil in a bowl. Toss with the cooked spaghetti. Add the green bell pepper, red bell pepper, parsley, Jarlsberg, and pecans. Toss the salad again to mix, and sprinkle with Parmesan cheese to serve.

By michellej

Ingredients

• ✓ spaghetti
• olive oil
• anchovy fillet
• garlic
• balsamic vinegar
• lemon juice
• red pepper flakes
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until tender yet firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
2. 2 Drizzle spaghetti with olive oil; toss to coat. Add anchovy fillets, garlic, balsamic vinegar, lemon juice, pepper flakes, and black pepper; mix well. Cover the bowl with plastic wrap; refrigerate until chilled, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ spaghetti
• tomato
• basil
• garlic
• olive oil
• white sugar
• parmesan cheese

Instructions

1. 1 Combine tomatoes, basil, garlic, oil, and sugar in a blender or the bowl of a food processor; blend until smooth. Transfer sauce to a bowl; cover and refrigerate.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
3. 3 Pour cold sauce over spaghetti; toss to coat. Top servings with Parmesan cheese.

By Cheryl

Ingredients

• ✓ spaghetti
• sesame oil
• honey
• soy sauce
• corn oil
• red pepper flake
• salt
• cilantro
• green onion
• honey-roasted peanut
• sesame seed

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
2. 2 Mix spaghetti, sesame oil, honey, soy sauce, corn oil, red pepper flakes, and salt together in a large bowl until spaghetti is evenly coated. Cover bowl with plastic wrap and refrigerate for at least 4 hours. Add cilantro, green onions, peanuts, and sesame seeds; toss to combine.

By WholesomeHunter

Ingredients

• ✓ spaghetti
• olive oil
• soy sauce
• white sugar
• rice vinegar
• sesame seed
• sweet chili sauce
• sesame oil
• green onion
• red bell pepper
• sugar snap pea

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.
2. 2 Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.

By MrsHollowell

Ingredients

• ✓ spaghetti
• water
• white vinegar
• soy sauce
• white sugar
• sambal oelek
• salt
• cucumber
• kimchi
• peanut
• egg
• ham

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, combine ice water, vinegar, soy sauce, sugar, and sambal oelek in a bowl. Refrigerate sauce to chill until spaghetti is cooked.
3. 3 Rinse cooked spaghetti in cold water until totally cooled off; drain well.
4. 4 Divide sauce between 2 chilled servings bowls. Add equal amounts of spaghetti, cucumber, kimchi, peanuts, egg, and ham to each bowl. Serve immediately.

By Tussah

Ingredients

• ✓ spaghetti
• egg
• carrot
• pea
• shrimp
• crab meat
• mayonnaise
• milk
• lemon juice
• sugar
• salt
• black pepper
• paprika

Instructions

1. 1 Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and add pasta to a large bowl. Stir in eggs, carrots, peas, shrimp, and crab meat. Cover, and refrigerate.
2. 2 To make dressing, stir together mayonnaise, milk, lemon juice, and sugar. Season to taste with salt, pepper, and paprika.
3. 3 Mix dressing into chilled pasta, stirring until well combined. If the salad seems dry, stir in more mayonnaise and a splash more milk or water. Cover, and chill before serving.

By Kahala

Ingredients

• ✓ spaghetti
• black pepper
• salt
• almond
• goat cheese
• tomato
• cucumber
• red onion
• carrot
• pea
• broccoli
• spinach
• olive oil
• black pepper
• salt
• basil
• mustard
• garlic
• honey
• italian seasoning
• parmesan cheese
• lemon juice
• white wine vinegar

Instructions

1. 1 Whisk together white wine vinegar, lemon juice, Parmesan cheese, Italian seasoning, honey, garlic, Dijon mustard, basil, salt, and pepper in a small bowl until well combined. Gradually mix in olive oil, whisking constantly. Set dressing aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 While spaghetti cook, prepare all the vegetables. Combine spinach, broccoli, peas, carrot, red onion, cucumber, and tomato in a large bowl.
4. 4 Drain pasta, and add to the bowl with the vegetables. Toss pasta and veggies together. Pour dressing over pasta and veggies and toss until thoroughly combined. Add in goat cheese and almonds and toss again to combine.
5. 5 Cover pasta, and chill in the fridge for at least 3 hours to overnight. Taste pasta salad, and season with more salt and pepper, if necessary.

By Kim

Ingredients

• ✓ spaghetti
• traditional sauce
• water

Instructions

1. 1 Bring Pasta Sauce and water to a boil over high heat in 3-quart saucepan. Reduce heat to low, then add uncooked spaghetti. Simmer, stirring frequently, 16 minutes or until spaghetti is tender. Serve, if desired, with shredded mozzarella cheese, ricotta cheese or grated Parmesan cheese.

By RAG

Ingredients

• ✓ spaghetti
• guanciale
• black pepper
• pecorino romano cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally.
2. 2 While pasta cooks, immediately heat a nonstick pan over medium heat. Add guanciale and cook until tender, about 5 minutes. Add 1 ladle of pasta cooking water, stir, and cover pan. As pasta cooks, add another ladle of cooking water to the pan with the guanciale to create a sauce.
3. 3 At about 10 minutes of pasta cooking time, reserve a cup of cooking water and drain pasta. Add spaghetti to the pan with the guanciale; toss, adding reserved cooking water if necessary. Turn off heat. Add 1/3 the Pecorino Romano cheese to the pasta and toss until creamy.
4. 4 Divide pasta between 4 plates. Top each with remaining Pecorino Romano cheese and black pepper. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ spaghetti
• guanciale
• pecorino romano cheese
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, saving about 1 cup of cooking water.
2. 2 Meanwhile, place guanciale in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 3 minutes. Add pasta water, cooked spaghetti, and grated Pecorino Romano cheese. Mix well.
3. 3 Distribute pasta amongst 4 bowls and serve with freshly ground black pepper and extra Pecorino Romano cheese.

By Allrecipes Member

Ingredients

• ✓ spaghetti
• spaghetti sauce
• cottage cheese
• sour cream
• mozzarella cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Grease a 9x13-inch baking dish.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook until pasta is tender but still slightly firm, about 10 minutes. Drain well.
4. 4 Transfer spaghetti to a large bowl and toss with spaghetti sauce until well combined.
5. 5 Mix cottage cheese and sour cream in a bowl.
6. 6 Spread half the spaghetti with sauce into the prepared baking dish.
7. 7 Spread the cottage cheese mixture evenly over the spaghetti.
8. 8 Place the remaining spaghetti and sauce in an even layer over the cottage cheese mixture; sprinkle with mozzarella cheese.
9. 9 Bake in the preheated oven until bubbly and the cheese is browned, 30 to 40 minutes.

By Joey Joan

Ingredients

• ✓ spaghetti
• olive oil
• chile pepper
• garlic
• parsley

Instructions

1. 1 Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup of cooking water.
2. 2 Heat 4 tablespoons olive oil in a large skillet. Add chile and garlic; stir until fragrant, about 1 minute. Pour in 1/4 cup reserved pasta water and stir. Add drained pasta to the skillet and toss. Add extra pasta water if needed to keep the spaghetti moist but not soggy. Mix in parsley. Toss again and plate. Top with remaining olive oil, if desired. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ spaghetti
• pecorino romano cheese
• butter
• black pepper
• salt

Instructions

1. 1 Bring a 12-quart pot of heavily salted water to a boil over high heat. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta, reserving 2 cups of cooking water.
2. 2 Return pasta and cooking water to the pot over low heat. Add 3 1/2 cups Pecorino Romano cheese, butter, and pepper. Stir until cheese has melted and formed a creamy sauce, about 5 minutes. Season with salt.
3. 3 Serve with additional cheese, if desired.

By HugeTaste

Ingredients

• ✓ spaghetti
• olive oil
• garlic
• black pepper
• pecorino romano cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup cooking water, then drain spaghetti.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir garlic and pepper in hot oil until fragrant, 1 to 2 minutes. Add cooked spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup reserved cooking water; stir until cheese is melted, about 1 minute. Stir in more cooking water as needed, 1 tablespoon at a time, until sauce coats spaghetti, about 1 minute more.

By Jennifer Torrey

Ingredients

• ✓ spaghetti
• basil
• lemon juice
• olive oil
• garlic
• salt
• olive oil
• sugar snap pea
• shrimp
• red pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
2. 2 Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
3. 3 Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.

By averynmartin

Ingredients

• ✓ spaghetti
• spaghetti sauce
• pepperoni
• black olive
• mushroom
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a 7x11-inch baking dish.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Stir spaghetti sauce into pasta until coated; add 2 to 3 layers of pepperoni, olives, and mushrooms on top of spaghetti. Cover the baking dish with aluminum foil.
4. 4 Bake in the preheated oven until heated through, about 20 minutes; uncover and sprinkle with mozzarella cheese. Return to oven and continue baking until cheese is melted, about 10 minutes.

By Susan Bradley

Ingredients

• ✓ spaghetti
• cashew
• miso paste
• black pepper
• nutritional yeast
• olive oil

Instructions

1. 1 Soak cashews in boiling water. Set aside for at least 10 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 Meanwhile, drain the cashews and blend until creamy. Add nutritional yeast, miso, and 1/4 teaspoon coarse ground black pepper to the cashew cream. Add a bit of pasta water to thin it out as needed.
4. 4 Drain the spaghetti, reserving 1 cup of pasta water. Mix the spaghetti and sauce together, adding reserved pasta water if needed. The consistency should be thick enough that it will stick to the pasta. Plate and top each serving with olive oil and remaining black pepper. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ spaghetti
• butter
• garlic
• pasta water
• parmesan cheese
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, 8 to 10 minutes.
2. 2 Meanwhile, melt butter in a skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute.
3. 3 Drain spaghetti, reserving 1/2 cup pasta water. Add pasta water and Parmesan cheese to the skillet with the garlic. Stir to combine. Add spaghetti and parsley. Toss to evenly distribute parsley amongst spaghetti and serve immediately.

By thedailygourmet

Ingredients

• ✓ spaghetti
• round steak
• olive oil
• bread crumb
• prosciutto
• egg
• olive oil
• spaghetti sauce

Instructions

1. 1 Pound meat as thin as possible, hopefully 1/4 inch thick. Drizzle or brush with 1 tablespoon of olive oil, then sprinkle with a thin layer of bread crumbs. Layer the prosciutto over the crumbs, and sprinkle with remaining bread crumbs, and chopped hard-cooked eggs. Roll the meat up into a tight spiral, and secure with kitchen twine.
2. 2 Heat 2 tablespoons of olive oil in a large saucepan, or stock pot over medium-high heat. Sear the outside of the roast on all sides. Pour spaghetti sauce over the roast, and reduce heat to medium-low. Cover and simmer for 2 to 3 hours, stirring occasionally.
3. 3 Remove meat from the sauce to a serving platter, and let stand for 15 minutes. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until tender, about 7 minutes. Drain.
4. 4 Carve the meat into slices about 1/2 inch thick. Serve with spaghetti and sauce.

By DeeJay

Ingredients

• ✓ spaghetti
• olive oil
• garlic
• red chile pepper
• mullet bottarga
• parsley
• lemon

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, heat oil in a large skillet or wok over medium heat.
3. 3 Add garlic to the oil and cook until just warmed through, 1 to 2 minutes. Add chile pepper and stir together, reducing the temperature to medium-low. Continue stirring. The garlic should never become dark brown or crispy. If this has happened, the garlic is burnt and no longer appropriate for consumption.
4. 4 Drain the pasta, reserving at least 1 cup pasta water. Add the spaghetti to the oil mixture, still on medium-low heat. Stir or toss until all the spaghetti is well coated. Add 3/4 of the bottarga and stir to mix with the spaghetti, adding the reserved pasta water to hydrate as needed. There should be a little "sauce" when serving but not soupy.
5. 5 Divide onto 4 plates and sprinkle with chopped parsley and lemon zest; squeeze lemon juice over and sprinkle remaining bottarga on top right before serving.

By Buckwheat Queen

Ingredients

• ✓ spaghetti
• guanciale
• egg yolk
• egg
• pecorino romano cheese
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve a little pasta water, then drain.
2. 2 Meanwhile, heat a skillet over medium heat; add guanciale, cook and stir until crisp, 5 to 10 minutes.
3. 3 Whisk egg yolks and whole egg together in a bowl; whisk in ¾ cup Pecorino-Romano cheese, salt, and pepper until combined.
4. 4 Stir in guanciale. Add spaghetti; toss until evenly coated. Season to taste with extra cheese, salt, and pepper; serve.

By Andry008

Ingredients

• ✓ spaghetti
• olive oil
• garlic
• red pepper flakes
• oregano
• anchovy fillet
• tomato
• kalamata olive
• caper

Instructions

1. 1 Fill a large pot with water. Bring to a rolling boil over high heat.
2. 2 As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes.
3. 3 Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes.
4. 4 Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water.
5. 5 Stir the olives and capers into the sauce; add pasta and toss to combine.
6. 6 Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.

By Julie Filips

Ingredients

• ✓ spaghetti
• ground beef
• spaghetti sauce
• butter
• cottage cheese
• cream cheese
• sour cream
• cheddar cheese

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until cooked through but firm to the bite, about 8 to 12 minutes. Drain.
3. 3 While the pasta is cooking, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Transfer to a bowl and mix in spaghetti sauce.
5. 5 Place 1/2 of the butter slices into the bottom of a 9x13-inch casserole dish. Spread 1/2 of the spaghetti into the dish.
6. 6 Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti.
7. 7 Cover with remaining spaghetti and top with remaining slices of butter.
8. 8 Pour ground beef mixture over spaghetti and spread in an even layer.
9. 9 Bake in the preheated oven for 30 minutes. Spread Cheddar cheese on top and continue baking until cheese has melted and is lightly browned, about 15 minutes more.
10. 10 Enjoy!

By Coqui30

Ingredients

• ✓ spaghetti
• worcestershire sauce
• ketchup
• tomato sauce
• green bell pepper
• onion
• brown sugar
• chili powder
• chicken

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
2. 2 In a separate pot, mix the Worcestershire sauce, ketchup, tomato sauce, green bell pepper, onion, brown sugar, and chili powder. Bring to a boil. Mix in the chicken, reduce heat to low, and simmer 10 minutes, or until chicken is heated through. Mix in the cooked spaghetti, and serve warm.

By Miss Molly

Ingredients

• ✓ spaghetti
• salad dressing
• italian seasoning
• cheddar cheese
• tomato
• green bell pepper
• onion
• cucumber

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Rinse in cool water, drain.
3. 3 Place chopped tomatoes, green bell pepper, onion, and cucumber in a large bowl; add Cheddar cheese and salad seasoning.
4. 4 Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. For best flavor, chill for several hours before serving.

By Sherie H

Ingredients

• ✓ spaghetti
• parmesan cheese
• ricotta cheese
• italian seasoning
• egg white
• basil
• tomato
• provolone cheese

Instructions

1. 1 Heat oven to 350 degrees F (175 degrees C). Spray a 9x3 inch springform pan with cooking spray.
2. 2 Cook spaghetti according to package directions. Rinse with cold water, and drain.
3. 3 While spaghetti is cooking, combine Parmesan cheese, ricotta cheese, Italian seasoning, and egg whites in a large bowl. Toss with cooked spaghetti to coat.
4. 4 Press half the spaghetti mixture in bottom of prepared pan. Sprinkle with half the basil, and top with half the tomatoes and half the provolone cheese. Press remaining spaghetti mixture into pan, sprinkle with remaining basil, and top with remaining tomatoes. Place remaining provolone cheese over the top.
5. 5 Bake for 30 minutes. Let stand about 15 minutes, remove sides of pan, transfer to a serving platter. Cut into wedges to serve.

By Karen C. Greenlee

Ingredients

• ✓ spaghetti
• olive oil
• guanciale
• egg
• pecorino romano cheese
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
2. 2 Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
3. 3 Whisk eggs, 1/2 of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy.
4. 4 Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale.
5. 5 Top with remaining Pecorino Romano cheese and more black pepper.

By ivan zeta