Spaghetti Carbonara

Classic Roman pasta with eggs, cheese and crispy pancetta — no cream.

20 min 2 servings Medium italian

Ingredients

• 200 g spaghetti
• 100 g pancetta
• 2 pcs eggs
• 2 pcs egg yolks
• 60 g pecorino romano
• 1 tsp black pepper
• 1 tbsp salt

Steps

1. Bring a large pot of salted water to a boil.
2. Cook the spaghetti until al dente.
3. Fry the pancetta in a dry pan until crispy.
4. Whisk the eggs, yolks, grated pecorino and pepper in a bowl.
5. Save a cup of the pasta water, then drain the spaghetti.
6. Toss the hot spaghetti with the pancetta off the heat.
7. Pour in the egg mixture and toss quickly, adding pasta water for a creamy sauce.
8. Serve at once with extra pecorino and black pepper.