Spaghetti carbonara
A simple yet delicious classic that everyone will love.
• 220g spaghetti or spaghettoni (the largest spaghetti)
• 25g guanciale (pork cheek) or pancetta (Italian bacon), diced
• 2 tbsp olive oil
• 2 eggs
• 50g parmesan cheese (or aged pecorino), freshly grated
• Freshly ground black pepper
1. Cook the pasta in a large saucepan of boiling salted water until al dente.
2. Meanwhile, heat the oil in a pan and fry the guanciale or pancetta until crisp.
3. Lightly beat the eggs in a large bowl with the grated cheese and pepper.
4. When the pasta is ready, drain and add to the pan with the guanciale. Then mix well to coat everything. Take off the heat.
5. Allow to cool slightly. Add the egg and cheese mixture. Stir to coat the pasta and serve immediately.