Carbonara with pancetta
4 servingsCarbonara
- 400 gSpaghetti
- 120 gPancetta, diced
- ≈ 180 gEggs
- 80 gParmigiano Reggiano, finely grated
- 2 gBlack pepper
- 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.