Real pasta carbonara

Yield: 4 servings

Measure Ingredient
400 grams Bucatini or spaghetti; (14oz)
\N \N Salt
200 grams Cubed pancetta; (7oz)
3 \N Eggs; beaten
5 tablespoons Grated pecorino; (or parmesan, at a
\N \N ; pinch)
\N \N Freshly milled black pepper

Bring a large pot of salted water to the boil. Put into the water and stir it around throughly. Replace the lid and return to the boil. Remove or adjust the lid once the water is boiling again.

While the pasta is cooking, fry the pancetta in a very hot frying pan until crisp. Beat the eggs in a bowl with cheese and plenty of black pepper.

When the pasta is cooked, drain it and return it to the saucepan where it was cooked. Pour over the eggs and cheese and the pancetta immediately and stir everything together so that the eggs scramble and pull the dish together. Serve immediately.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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