Carbonara with pancetta
12 servingsCarbonara
- 1200 gSpaghetti
- 360 gPancetta, diced
- 9Eggs
- 240 gParmigiano Reggiano, finely grated
- 6 gBlack pepper
- Cook 1200 g Spaghetti in well salted water until al dente. 10 min
- Fry 360 g Pancetta until golden. 170 °C · 6 min
- Beat 9 Eggs with 240 g Parmigiano Reggiano and 6 g Black pepper; toss with the hot pasta off the heat.