Spaghetti with Carbonara Sauce

INGREDIENTS (serves 4 people):

320 g of Spaghetti (a good quality of Spaghetti)

150 g of Pancetta (Italian Bacon: I use pancetta 6-7 mm in height) or Guanciale a rich, and flavorful cured meat made from pig's cheeks

80 g of freshly grated Pecorino Romano cheese

6 tablespoons of Extra Virgin Olive Oil

4 organic eggs (1 egg per person)

1-2 garlic cloves peeled

a generous grinding of Black Pepper

Salt to Taste

DIRECTIONS

Heat Extra Virgin Olive Oil in a large pan, add the garlic cloves peeled and cutted in 4 parts. When the garlic is golden, remove the garlic from the pan. Cut the pancetta or guanciale in cubes and add it to the pan and cook until it begins to turn lightly crisp. Remove the pan.

Bring a large saucepan of salted water (1 liter of water per 100 g of dried pasta) to the boil. Add the Spaghetti until “al dente”.

Meanwhile put the eggs into a bowl and beat them, adding grated “Pecorino Romano Cheese”, and a generous grinding of Black Pepper. Drain the pasta al dente in a colander and quickly put the pasta into the pan with the pancetta. Heat the pan, add the mixture of eggs-Pecorino romano cheese and mix very quickly, adding some tablespoons of hot pasta water and mix again to create the cream (if you see tha pasta is too thick, add more pasta water, but NOT CREAM!!!).

On the top on every portion add 1 tablespoon of grated Pecorino Romano Cheese. (And if you like add another generous grinding of Black Pepper).

Carbonara Sauce - DELICIOUS!!!!

Spaghetti with Carbonara Sauce