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3 StepsCarbonara with pancetta · 8 servings

  1. Carbonara · Step 1 of 3

    Cook 800 g Spaghetti in well salted water until al dente.

  2. Carbonara · Step 2 of 3

    Fry 240 g Pancetta until golden.

    170 °C

  3. Carbonara · Step 3 of 3

    Beat 6 Eggs with 160 g Parmigiano Reggiano and 4 g Black pepper; toss with the hot pasta off the heat.