Spaghetti alla Carbonara, one of the most famous and amazing Italian recipe.
25 g pancetta (italian bacon) or guanciale (the cheek of the pork) or bacon
50 g parmesan, plus extra to serve
2 eggs (for an extra creamy taste, add one more yolk)
200 g spaghetti or bucatini or fettuccine
2 tablespoons extra-virgin olive oil
2 plump garlic cloves, peeled and left whole (optional)
Salt and black pepper to taste
Put a large saucepan of salted water on to boil.
Heat the olive oil in a frying pan over medium heat. Add the chopped pancetta/bacon/guanciale and cook slowly for 2-3 minutes until beginning to crisp. Add the garlic (if using) and cook another minute, then set pan aside.
In a medium bowl, beat the eggs and mix with the parmesan cheese. Add abundant pepper.
Cook the pasta until al dente (still a little firm, not mushy). When the pasta is ready lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta/bacon and garlic. Toss everything to combine.
Add the beaten eggs with cheese and toss quickly to combine once more.
Serve immediately with a little sprinkling of parmesan cheese and a grating of black pepper.