Carbonara Pasta

Ingredients

• 4 pcsEgg
• 65 gPancetta
• 1 pcsThyme
• 0.25 pcsOnion
• 0.5 pcsLemon
• 1 tspSalt
• 1 tspPepper
• 70 gParmesan
• 340 gPasta

Instructions

1. 1

   Cook the pasta

   • Bring a large pot of water to a boil. Generously salt the water (about 1 tsp).
   • Cook the pasta according to package instructions until al dente (about 8–11 minutes depending on type).
   • Reserve about 100 ml of the cooking water, then drain the pasta.
2. 2

   Prepare the eggs

   • Carefully crack the eggs and separate the yolks into a large bowl. Save the whites for another use.
   • Remove any small white bits clinging to the yolks.
3. 3

   Fry the pancetta

   • Cut the pancetta into cubes. Fry in a dry pan over medium–low heat until fat renders and pieces are crisp (about 6–8 minutes).
   • Add the finely chopped onion and thyme near the end and fry briefly until the onion is translucent.
   • Remove from heat and let cool for a few minutes so it does not cook the eggs later.
4. 4

   Combine and serve

   • Add a pinch of salt, lots of freshly ground pepper and the lemon zest from ½ lemon to the yolks. Stir in about 50 g of grated Parmigiano.
   • Add the slightly cooled pancetta to the yolk mixture and stir briefly.
   • Add the hot pasta to the yolk–pancetta mix. If needed, add 2–3 tbsp of reserved cooking water to create a creamy sauce and mix quickly until evenly coated.
   • Serve immediately topped with the remaining Parmigiano and more black pepper.