Spaghetti alla Carbonara
Serves 4 People
Ingredients:
- 13 oz Spaghetti
- 5 oz Pancetta (or Guanciale or Bacon)
- 4 Egg Yolks
- Salt and Pepper to Taste
Method:
- Cook the spaghetti in a large pot of salted water
- Cut the pancetta into small cubes and put in a saucepan and gently brown without adding any oil
- Beat the egg yolks with the Pecorino cheese and two tbsp of boiling water; add freshly ground black pepper
- When the pasta is cooked al dente, drain it (reserve some liquid) and add the pasta to the pan with the pancetta
- Remove the pan from the heat and then add the beaten egg mixture and a tablespoon of pasta cooking water for a creamy result
- Stir for a minute; serve with Pecorino cheese and black pepper