Recipe courtesy of Enoteca Corsi

Spaghetti alla Carbonara

Name: Spaghetti alla Carbonara
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 1 pound spaghetti; 4 eggs; 1 teaspoon black pepper; 3 teaspoons Pecorino Romano, plus extra, for serving; 2 teaspoons cream, optional; 3 teaspoons extra-virgin olive oil; 3 slices pancetta

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

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Ingredients

1 pound spaghetti

4 eggs

1 teaspoon black pepper

3 teaspoons Pecorino Romano, plus extra, for serving

2 teaspoons cream, optional

3 teaspoons extra-virgin olive oil

3 slices pancetta

Directions

Boil the spaghetti in salted water until it is al dente. Drain and set aside.
Beat the eggs. Add the black pepper and cheese to the beaten eggs. Set aside. Add cream to this mixture, if desired, for a creamier dish.
Put the oil in a saucepan with the pancetta, and saute for 5 minutes. Add the spaghetti into the pan and saute for another 3 minutes.
Turn off the flame (this is important) and add the egg and cheese mixture to the pasta and mix. Serve with additional Pecorino Romano on top.

Recipe courtesy of Enoteca Corsi, Rome, Italy