3 StepsCarbonara with pancetta · 4 servings
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Carbonara · Step 1 of 3
Cook 400 g Spaghetti in well salted water until al dente.
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Carbonara · Step 2 of 3
Fry 120 g Pancetta until golden.
170 °C
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Carbonara · Step 3 of 3
Beat ≈ 180 g Eggs with 80 g Parmigiano Reggiano and 2 g Black pepper; toss with the hot pasta off the heat.