1 whole egg and 4 egg yolks
350 gr. Spaghetti de Cecco
150 gr. smoked pancetta or beef cheek
50 gr. grated pecorino cheese (sheep)
50 gr. grated parmesan
2 tablespoons extra virgin olive oil
Boil medium salty water in a pot, considering that spaghetti are accompanied by a very tasty pancetta and cheese sauce. Add the spaghetti to the boiling water.
Cut the pancetta into cubes or strips and fry in oil until it’s crisp and the fat becomes clear. Remove from stove and let it cool slightly. Beat the eggs in a large deep pan, add the cheese and pepper, as desired. Just before you drain the spaghetti, add the fried pancetta to the mix. Season again with salt, if required.
Drain the spaghetti and add it to the pan, stirring it well. Spahetti alla Carbonara can be served at once, adding more cheese and black pepper on top, if desired.
Skip the oil when you fry the pancetta by using a non-stick pan for a lighter recipe result.
Smoked pancetta has less fat than the beef cheek.
Whipped eggs should never be mixed with the spaghetti above the stove or it would create an omelet!
Mixing eggs and spaghetti should be only done after draining the pasta.
The original recipe does not contain cream. The combination of cheese and eggs is enough to give the desirable creamy effect.