Carbonara with pancetta
2 servings · 4 × 6 in200 g Spaghetti
60 g Pancetta, diced
2 Eggs
40 g Parmigiano Reggiano, finely grated
1 g Black pepper
forklet.co/r/jpOQUNU9?scale=0.5 · v1
- Cook 200 g Spaghetti in well salted water until al dente. 10 min
- Fry 60 g Pancetta until golden. 170 °C · 6 min
- Beat 2 Eggs with 40 g Parmigiano Reggiano and 1 g Black pepper; toss with the hot pasta off the heat.
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