Carbonara like Mamma in Rome

Ingredients for 2 servings:

• 240 g pasta, long and thin
• 100 g pancetta, guanciale or raw Italian ham
• 2 eggs
• 40 g Parmesan or Grana Padano, freshly grated
• 40 g Pecorino Romano, freshly grated
• olive oil
• Salt and pepper, black from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Dice the bacon or ham, not too finely. Sauté in olive oil. Set aside. Cook the pasta in plenty of salted water until al dente – definitely not soft, as the pasta will continue to cook a little later. Towards the end of the cooking time, reserve some cooking water (1-2 espresso cups) or simply skim it off. Meanwhile, whisk the eggs with both cheeses. Lightly season with salt and grind black pepper to taste, and add. Return the bacon or ham to the heat. Add the reserved cooking water and bring to a boil. Add the pasta and stir. Add the egg and cheese mixture. Allow to set slightly and stir well so that the mixture gently coats the pasta. A good Frascati Superiore goes best with this. That’s how the Romans like it in the original.