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Printed at the current scale: 8 servings · Metric · front and back, more cards if it runs long

Carbonara with pancetta

8 servings · 4 × 6 in
800 g Spaghetti
240 g Pancetta, diced
6 Eggs
160 g Parmigiano Reggiano, finely grated
4 g Black pepper
forklet.co/r/jpOQUNU9?scale=2 · v1
  1. Cook 800 g Spaghetti in well salted water until al dente. 10 min
  2. Fry 240 g Pancetta until golden. 170 °C · 6 min
  3. Beat 6 Eggs with 160 g Parmigiano Reggiano and 4 g Black pepper; toss with the hot pasta off the heat.
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