250g spaghetti Italian (no. 5)
80g pancetta. If unavailable, use bacon
2 eggs
2 tablespoons grated Parmesan cheese
2 tablespoons grated Pecorino Romano cheese
Black pepper and salt to taste
250g spaghetti Italian (no. 5)
80g pancetta. If unavailable, use bacon
2 eggs
2 tablespoons grated Parmesan cheese
2 tablespoons grated Pecorino Romano cheese
Black pepper and salt to taste
1
While the water is boiling, crack the egg into a small bowl and add the cheeses and a pinch of salt
Whisk until smooth
2
When the water is boiling, cook the spaghetti
Fresh pasta will be ready in 5 or 6 minutes, while dried pasta will take about 12 minutes
3
In a large skillet, heat the pancetta over medium heat
No oil is needed: the fat it releases is sufficient
Add 3-4 tablespoons of the spaghetti cooking water to enrich the sauce
4
When the spaghetti is al dente, add it to the skillet and toss well for 1 minute to incorporate the pancetta flavor
5
Turn off the heat
Add the egg mixture, whisking for 30 seconds to 1 minute
Serve the carbonara on a plate
The black pepper adds a professional touch.
