Spaghetti alla Carbonara

Ingredients

• 320 gSpaghetti
• 150 gPancetta
• 6 pcsEgg
• 50 gPecorino
• 50 gParmesan
• 50 gButter
• 2 pcsGarlic
• 1 tspSalt
• 1 tspPepper

Instructions

1. 1

   Preparation

   • Grate Pecorino and Parmesan finely and mix the cheeses together.
   • Separate the 6 egg yolks into a medium bowl and beat lightly. Season with freshly ground black pepper.
   • If used: peel and lightly crush the garlic cloves with the flat side of a knife.
2. 2

   Cook the pasta

   • Bring a large pot of water to a boil. Add 1 tsp salt.
   • Add the spaghetti and cook until al dente according to the package instructions (about 8–10 minutes).
   • Reserve about 4–6 tbsp of the pasta cooking water before draining.
3. 3

   Fry the pancetta

   • Cut the pancetta into small strips or cubes.
   • Melt the butter in a large frying pan over medium heat. Add the pancetta and the crushed garlic.
   • Fry for about 5 minutes until the pancetta is golden and crisp. Remove and discard the garlic.
   • Reduce the heat to low to keep the pancetta warm.
4. 4

   Finish the sauce and serve

   • Mix most of the cheese (reserve a small handful for sprinkling) into the beaten yolks.
   • When the pasta is ready, transfer it with tongs from the pot to the pan with the pancetta (a little pasta water coming with it is fine).
   • Remove the pan from the heat and quickly pour in the egg-and-cheese mixture. Toss the pasta so the eggs thicken into a creamy sauce without scrambling.
   • Add 2–4 tbsp reserved pasta water to loosen the sauce if needed. Season with salt and freshly ground black pepper.
   • Serve immediately with the remaining cheese and extra black pepper.