Carbonara with Pancetta and Parmesan

1. 1 Pastapack 450 g ≈ $1.36 100 g
2. 2 Pancettapack 150 g ≈ $4.00 50 g
3. 3 Eggspack 10 pcs ≈ $1.89 1 pcs
4. 4 Parmesanpack 200 g ≈ $6.00 30 g
5. 5 Ground black pepper 1 g
6. 6 Salt 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Warm a large pot of water to a boil and salt it; set aside a glass of water for the sauce from the pasta¹ water; grate the parmesan⁴ and beat the eggs³ separately.

2. Cut the pancetta² into small pieces and fry it in a dry 20–24 cm skillet over medium heat until crisp, stirring occasionally.

3. Beat the yolk and the whole egg with grated parmesan⁴ and pepper until smooth and creamy; set aside.

4. Pasta¹: drop the pasta into the boiling salted water and cook on high heat until al dente; stir occasionally to prevent sticking.

5. Assembly: remove the pancetta² from the heat and return it to the skillet on low heat; do not overheat again.

6. Mixing: take the skillet off the heat and pour in the egg mixture with the pancetta², quickly stirring; add the pasta¹ water gradually to obtain a smooth cream, continued stirring over very low heat until the cream thickens (about 1–2 minutes).

7. Final: return the pasta¹ to the pan with the sauce and toss to coat evenly; remove from the heat and let the pasta rest 1–2 minutes, covered or uncovered.

8. Serving: divide among plates, sprinkle with extra Parmesan⁴ and freshly ground pepper; serve with greens if desired.