Ingredients

• 300 grams spaghetti or spaghettini (dry weight)

• 1 tablespoon butter or cooking oil

• 85 grams pancetta or bacon, sliced into small strips

• 3 garlic cloves, minced

• 2 large eggs, room temperature

• ¾ cup freshly grated Parmesan cheese

• Salt to taste

Serves 2.

Method

1. Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be ready (and hot enough to cook the raw eggs) when the sauce is finished.

2. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps.

3. Bring a large pot of salted water to a boil, add the pasta and cook according to package directions. Reserve ½ cup of the pasta water and drain the pasta well.

4. Meanwhile, heat the butter or oil in a deep pan over medium heat. Add the pancetta or bacon and saute for a few minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute until fragrant.

5. Add the hot, drained spaghetti to the pan and toss to coat the strands in the bacon fat. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble.

6. Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency.

7. Season with salt to taste.

8. Mound the spaghetti carbonara into serving bowls.

9. Garnish with more Parmesan if you wish and serve immediately.

Notes

• If I have some mascarpone cheese I want to use up, I mix in 1-2 tablespoons between steps 5 and 6.