spaghetti alla carbonara

20€

For an authentic spaghetti alla carbonara, begin by cooking 400 grams of spaghetti in a large pot of salted boiling water until al dente. Meanwhile, in a large skillet, cook 150 grams of diced pancetta or guanciale until crispy. In a bowl, whisk together two whole eggs and two egg yolks with 1 cup of grated Pecorino Romano cheese and freshly cracked black pepper. When the pasta is done, quickly drain it and add it directly to the skillet with the pancetta. Remove the skillet from heat and pour the egg and cheese mixture over the pasta, tossing vigorously to coat the strands and to create a creamy sauce without curdling the eggs. The residual heat from the pasta will gently cook the eggs, forming a rich, creamy sauce. Serve immediately with additional Pecorino and a sprinkling of black pepper.