Carbonara
Batch 421 g- 200 gSpaghetti
- 60 gPancetta, diced
- 2Eggs
- 40 gParmigiano Reggiano, finely grated
- 1 gBlack pepper
- 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.