Spaghetti Alla Carbonara

Serving: 305 g

Ingredients

• pasta120 g
• bacon50 g
• eggs100 g
• parmesan30 g
• olive oil5 g

Recipe steps

1. Cut the bacon into short batons and render it slowly in a dry pan until the fat runs and the edges crisp. Guanciale is the traditional cut if you can get it.
2. Beat the eggs with the grated cheese and a heavy amount of black pepper. Pecorino romano is traditional; parmesan works.
3. Boil the spaghetti and reserve a cup of the starchy water.
4. Off the heat, toss the drained pasta with the bacon and its fat, then the egg mixture, loosening with pasta water until it turns glossy.
5. Serve at once, with more pepper. The heat of the pasta cooks the egg; a pan left on the flame scrambles it.

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