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here's a classic spaghetti carbonara
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recipe just like they make it in Rome
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it's simple quick and incredibly
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delicious no cream needed eggs and
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cheese make it creamy and
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rich spaghetti carbonara serves two
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three ingredients 200 g 7 oz spaghetti
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100 g threepoin feta or thick cut bacon
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diced two large eggs one egg yolk 50
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grams about half cup grated parmesan or
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pecorino romano freshly ground black
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pepper or to taste salt for the pasta
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water instructions one cook the pasta
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bring a large pot of salted water to a
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boil cook spaghetti until al dente firm
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to the bite according to package
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instructions before draining reserve
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water to prepare the sauce in a bowl
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whisk together the eggs yolk cheese and
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aside three cook the panetta while pasta
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cooks heat a pan over medium heat add
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panetta or bacon and cook until crisp
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and golden remove from heat but keep the
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panetta and rendered fat in the pan four
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combine everything add the hot drained
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spaghetti to the pan with the pansetta
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heat off quickly pour in the egg cheese
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mixture and toss vigorously the heat
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from the pasta will gently cook the eggs
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forming a creamy sauce add a bit of
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reserved pasta water as needed to loosen
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the sauce to your liking five serve
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immediately plate the pasta and top with
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extra parmesan and a generous crack of
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pepper tips: Use room temperature eggs
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so they mix smoothly don't add the egg
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mixture over direct heat this prevents
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for authenticity use Pecorino Romano
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cheese and guanchi if available
