Spaghetti Alla Carbonara
This recipe will have you completely crazy for carbonara. Serves 2.
What You'll Need:
150 g spaghetti
freshly ground black pepper
freshly grated Parmigiano Reggiano
4 oz cubed pancetta, or guanciale
Preparation: Boil salted water. Drop in the spaghetti. Cook the pancetta in a pan. In a separate bowl, combine eggs with Parmigiano until mixture thickens. Add freshly ground black pepper. Once pasta is cooked, turn off the heat, drain and put back in the pot. Pour egg mixture in the with pasta and stir until egg mixture thickens slightly. If cooked egg starts to form, it is cooked too much. If pasta is too runny, turn heat on low for 30 more seconds. Et viola!