Carbonara Pasta

🥘 Ingredients

• coarse salt
• eggs (1 per person, plus 1 for the dish)
  5
• olive oil
• pancetta (or guanciale)
  150 g
• parmigiano reggiano (freshly grated)
  100 g
• pepper
• salt
• spaghetti (or any long Italian pasta)
  400 g

🍳 Cookware

• large pot

1. 1

   Bring a large volume of water to the boil in a covered large pot , with no salt or oil: the pasta needs room to dance.
2. 2

   Crack the eggs and separate the whites from the yolks; keep only the yolks. Add a little salt , some pepper and the parmigiano reggiano , then beat at length until you get a creamy, almost frothy mixture.

   eggs: 5 (1 per person, plus 1 for the dish), salt, pepper, parmigiano reggiano: 100 g (freshly grated)
3. 3

   Roughly slice the pancetta and brown it in a little olive oil . Set aside off the heat.

   pancetta: 150 g (or guanciale), olive oil
4. 4

   When the water boils, throw in a large handful of coarse salt , then the spaghetti . Cook al dente: take one minute off the time given on the packet, timer in hand.

   coarse salt, spaghetti: 400 g (or any long Italian pasta)
5. 5

   While the pasta cooks, loosen the egg-and-parmesan mixture with one or two tablespoons of the pasta cooking water.
6. 6

   Drain the pasta without waiting and pour it straight onto the egg-and-parmesan mixture. Stir gently, add the pancetta, mix again.
7. 7

   Serve in deep plates, with a little freshly grated parmesan on top.
8. 📝

   No cream, no onions, no shrink-wrapped bacon bits: nothing else goes into a carbonara. The egg whites go off to the fridge for meringues.