Spaghetti alla carbonara
Ingredients (serving 4):
- 350 gr (12.34 oz) spaghetti
- 150 gr (5.29 oz) pancetta
- 150 gr (5.29 oz) pecorino cheese
- 100 gr pepper
- 4 egg yolks + 1 egg
Bring a large pot of well salted water to a boil over medium heat. Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.
Meanwhile put pancetta into a large skillet over medium heat, then cook until it starts to color and become crisp. Turn off the heat and reserve.
While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes a homogenous. Season generously with black pepper, add last the crispy pancetta.
Drain spaghetti from the cooking water, then stir it into the sauce you prepared with eggs, cheese and pancetta and serve warm, sprinkle pecorino cheese and pepper if desired.