Carbonara
Batch 1.56 kg- 800 gSpaghetti
- 240 gPancetta, diced
- 6Eggs
- 160 gParmigiano Reggiano, finely grated
- 4 gBlack pepper
- Cook 800 g Spaghetti in well salted water until al dente. 10 min
- Fry 240 g Pancetta until golden. 170 °C · 6 min
- Beat 6 Eggs with 160 g Parmigiano Reggiano and 4 g Black pepper; toss with the hot pasta off the heat.