Pasta carbonara with pancetta

3 servings

20 minutes

Pasta alla Carbonara

Energy value per serving

• Calories: 696.3
• Proteins: 30.6g
• Fats: 35.8g
• Carbohydrates: 59.9g

Ingredients

• Olive oil: 1 tbsp
• Pancetta: 100 g
• Spaghetti: 250 g
• Pecorino Romano cheese: 30 g
• Chicken egg: 2 pc
• Ground black pepper: to taste
• Grated Parmesan cheese: 3 tbsp

Cooking steps

1. In a saucepan, heat olive oil, add pancetta (or slightly smoked bacon) cut into thin strips, season with pepper, and sauté lightly. In a bowl, mix eggs, grated pecorino and parmesan cheese, add some more black pepper, and whisk with a fork until smooth.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Pancetta: 100 g
   • Ground black pepper:  to taste
   • Chicken egg: 2 pieces
   • Pecorino Romano cheese: 30 g
   • Grated Parmesan cheese: 3 tablespoons

2. Boil spaghetti (preferably brands Barilla or De Cecco) in salted water according to the instructions (usually no more than 8-10 minutes) until al dente. During cooking, add some water (about half a cup) from the spaghetti to the pancetta.

   Required ingredients:

   • Spaghetti: 250 g

3. Drain the spaghetti in a colander, let the water drain, and add it to the pancetta. Mix thoroughly, remove the saucepan from the heat. In a thin stream, while constantly stirring, pour the egg mixture into the spaghetti. Add some more grated cheese, mix again, and serve.

   Required ingredients:

   • Pancetta: 100 g
   • Chicken egg: 2 pieces
   • Pecorino Romano cheese: 30 g
   • Grated Parmesan cheese: 3 tablespoons