Spaghetti alla carbonara is a typical pasta recipe from the regions of Rome and Lazio, in Italy.
Recipe created by Pasta Garofalo
-400 g Garofalo Spaghetti
-50 g grated Parmigiano Reggiano Ambrosi
-3 eggs yolks and 1 whole egg
Slice the pancetta into small strips and brown them in a pan over very low heat, so that they end up slightly crispy but without drying out.
Beat the eggs with a fork in a large bowl (which will be used to serve the pasta) along with the grated cheeses and a generous amount of freshly ground pepper, until you get a creamy consistency.
Cook the pasta in boiling water with salt, drain and toss in the bowl with the mix of eggs, cheeses and pepper without stirring.
Once mixed together, add the hot pancetta and, if necessary, a few tablespoons of the pasta water.
The heat of the pasta and the bacon will be enough to give the mix the ideal consistency, without the egg curdling and drying out.
When serving out, you can add more grated cheese and more pepper.