Spaghetti ala carbonara recipe

Ingredients

4 servings 100 g of pancetta 100 g of pecorino 2 eggs 300 g of spaghetti 2 cloves of garlic 1 pinch of peppercorns salt

Method of preparation

1 Cut the pancetta into small cubes, finely grate the pecorino, put the eggs in a bowl and beat with a fork. Bring salted water to the boil in a large saucepan. Cook the spaghetti in the boiling water until tender (about 7 minutes).

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2 Heat a large frying pan, add the pancetta, the unpeeled garlic cloves that you have previously crushed with the flat side of a knife and the coarsely ground pepper. Cook until the bacon is golden brown, stirring occasionally. When the bacon is golden and crisp, remove the garlic.

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3 At this point the spaghetti should be cooked. Drain the spaghetti in a bowl with a couple of mouthfuls of water, drain and add to the pan with the bacon. Stir and spoon in the pasta water to form a creamy emulsion in the pan to cover the spaghetti and continue stirring. Use 1-2 scoops of water. 4 In a bowl, mix the eggs and cheese. Remove the pan from the heat, add the eggs and cheese, stir quickly and thoroughly and immediately transfer from the pan to the plates. Add a little pepper and grated cheese and serve immediately.

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5 Recipe prepared for you by F.