Spaghetti alla Carbonara

Silky pasta dish with pancetta, eggs, and creamy Pecorino sauce.

Ingredients

• 400 g spaghetti
• 150 g pancetta
• 4 eggs
• 100 g Pecorino Romano cheese
• to taste black pepper
• to taste salt

Method

1. Cook spaghetti in salted boiling water until al dente.
2. Sauté pancetta until crispy in a large pan.
3. Beat eggs and mix with grated Pecorino and black pepper.
4. Drain pasta, reserving some water. Toss with pancetta and egg mixture. Use pasta water to adjust sauce consistency.

Chef's tips

• Do not overcook eggs to avoid scrambling.
• Use fresh Pecorino for best flavor.