Spaghetti alla Carbonara

Ингредиенты

• Спагетти400 г
• Панчетта150 г
• Куриное яйцо2 шт (100 г)
• Яичный желток1.89 шт (34 г)
• Пекорино романо10 ст.л. (50 г)
• Пармезан6 ст.л. (30 г)
• Чёрный перец1.2 ч.л. (3 г)
• Соль12.5 щепотка (5 г)

Приготовление

1. 1

   Cook the pasta

   Boil the spaghetti in well salted water until al dente, then reserve some starchy cooking water before draining.

2. 2

   Crisp the pancetta

   Render the diced pancetta in a dry pan over medium heat until golden and crisp. Remove from the heat.

3. 3

   Whisk eggs and cheese

   Beat the whole eggs and yolks with the grated pecorino, parmesan and plenty of freshly cracked black pepper into a thick paste.

4. 4

   Combine off the heat

   Add the hot drained pasta to the pancetta, then pour in the egg mixture off the heat, tossing quickly so the eggs turn creamy and do not scramble.

5. 5

   Loosen and serve

   Loosen the sauce with a little reserved pasta water until glossy. Serve immediately with extra pecorino and pepper.