Spaghetti carbonara

What’s your favorite pasta dish? I have two. And spaghetti carbonara is definitely one of them. It’s wonderfully creamy, yet incredibly light. That’s the eggs. Flavorful, yet mild. That’s the pancetta and the Parmesan cheese combined with the pasta. That’s it. No cream. No parsley. No bells and whistles. Well. Black pepper, obviously. Otherwise, it wouldn’t be carbonara.

Boil 500 g spaghetti according to the instructions on the package. In the meantime, fry 350 g thinly sliced and chopped pancetta until golden. In a separate bowl, homogenize 4 eggs by gently whisking them with a fork (in order not to add to any air). Add 150 g grated Parmesan cheese to the eggs and 150 ml hot pasta water (little by little, to allow the egg mixture to warm up slowly and not to turn it into scrambled eggs).

By now, your pasta should be al dente. Fold it into the tempered egg mixture and season with freshly grounded black pepper. Enjoy one, or two, or three bowls.

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