Spaghetti Carbonara Recipe

Classic Italian pasta carbonara does not contain cream. Oh, you already knew that? But that guy over there doesn't, and he puts tons of cream on his carbonara and all the dead Italians turn over in their graves. Or so say the living.

Too much cream is one thing  but another pasta sin is over-salting the pasta and the carbonerra is no exception because pecorino, parmesan and guanciale are salty ingredients. In principle, this is enough to get the right point of salt. 

Prep Time: 15 mins
Cook Time: 15 mins
Serves: 4

100g pancetta
salt and freshly ground black pepper
350g spaghetti
3 large eggs
50g grated Parmesan, plus more for serving

1. Set a large pot of water to boil 8for the pasta.  In a large skillet, cook the pancetta over a medium heat, stirring occasionally, until crisp, 8-12 minutes; transfer to a paper-towel-lined plate.

2. Salt the boiling water generously; add the pasta and cook until el dente according to the package instructions.

3. Meanwhile, in a large bowl whisk together the Parmesan. Set aside.

4. Drain the pasta, leaving some water clinging to it.  Working quickly, add the hot pasta to the egg mixture.  Add the pancetta, season with salt and pepper and toss all to combine (the heat from the pasta will cook the eggs).  Serve immediately served with additional Parmesan cheese.