Carbonara with pancetta
4 servingsCarbonara
- 14 ozSpaghetti
- 4 ozPancetta, diced
- 3Eggs
- 2.75 ozParmigiano Reggiano, finely grated
- 0.25 ozBlack pepper
- Cook 14 oz Spaghetti in well salted water until al dente. 10 min
- Fry 4 oz Pancetta until golden. 170 °C · 6 min
- Beat 3 Eggs with 2.75 oz Parmigiano Reggiano and 0.25 oz Black pepper; toss with the hot pasta off the heat.