Authentic Carbonara

By CheeseDiva

Ingredients

• 200g of fine quality spaghetti
• 100g of Italian pancetta
• olive oil
• salt
• pepper to taste
• 2 free range eggs
• parmesan to taste.

Preparation

Step 1

Take a large pan, add the diced pancetta and cook it on medium-low heat until it becomes
crunchy.
Put the eggs in a bowl, add salt and pepper and beat them a few times.
In a pot add water and take it to the boil, add some salt and pour the spaghetti in. Check the
cooking time on the package and preferably drain them in a colander when “al dente”. Now pour
the spaghetti into the pan where you cooked the pancetta. Turn off the heat and pour the beaten
eggs inside, stir constantly in order to avoid the eggs cooking too much and turning into a little
“frittata” (kind of an omelette). Serve with grated parmesan and pepper