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Printed at the current scale: 12 servings · Metric · front and back, more cards if it runs long

Carbonara with pancetta

12 servings · 4 × 6 in
1200 g Spaghetti
360 g Pancetta, diced
9 Eggs
240 g Parmigiano Reggiano, finely grated
6 g Black pepper
forklet.co/r/jpOQUNU9?scale=3 · v1
  1. Cook 1200 g Spaghetti in well salted water until al dente. 10 min
  2. Fry 360 g Pancetta until golden. 170 °C · 6 min
  3. Beat 9 Eggs with 240 g Parmigiano Reggiano and 6 g Black pepper; toss with the hot pasta off the heat.
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