Carbonara with pancetta
4 servings · 4 × 6 in400 g Spaghetti
120 g Pancetta, diced
≈ 180 g Eggs
80 g Parmigiano Reggiano, finely grated
2 g Black pepper
forklet.co/r/jpOQUNU9?units=grams · v1
- Cook 400 g Spaghetti in well salted water until al dente. 10 min
- Fry 120 g Pancetta until golden. 170 °C · 6 min
- Beat 180 g Eggs with 80 g Parmigiano Reggiano and 2 g Black pepper; toss with the hot pasta off the heat.
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