Traditional Carbonara

Ingredients for 4 servings:

• 400g spaghetti
• 8 eggs
• 300 g pancetta or guanciale
• 100 g Pecorino or Parmesan
• 2 tbsp olive oil
• salt and pepper

Instructions

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

without cream!

Boil water for the pasta. Cut the bacon into small, long strips. Then add the strips to the pan with a splash of olive oil. This will improve the film between the egg and the pasta later. Add two egg yolks to each pasta bowl you will be serving and mix them with freshly ground pepper and grated Parmesan. Season the boiling water well, add the pasta and cook until al dente. Brown the bacon well. Leave a little of the pasta water when you scoop out the cooked pasta. Portion the pasta into the individual pasta bowls. Add the bacon, which should now be slightly crispy on the outside but still soft on the inside, along with a little fat from the pan. Stir it into the pasta bowl together with a tablespoon of pasta water and grate some more Parmesan over it. Recommended serving: red wine – not too sweet, not too dry.