Spaghetti alla Carbonara

1. 1 Olive oil 8 ml
2. 2 Ground black pepper 1 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Parmesanpack 200 g ≈ $6.00 20 g
5. 5 Eggspack 10 pcs ≈ $1.89 1 pcs
6. 6 Spaghettipack 450 g ≈ $1.40 85 g
7. 7 Baconpack 200 g ≈ $2.91 30 g
8. 8 Salt 2 g
9. 9 Sunflower oil 8 ml

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

Method

1. Bring a large pot of salted water to a boil, add the spaghetti⁶, and cook until al dente

2. Heat the olive oil in a large skillet over medium heat, add the minced garlic³, and fry until golden, then remove and set aside

3. In the same skillet, cook the diced pancetta or guanciale until crispy, then drain off excess fat

4. In a bowl, whisk together the eggs⁵, black pepper, and grated Pecorino Romano (or Parmigiano⁴-Reggiano)

5. Reserve a cup of pasta water, then drain the spaghetti⁶, leaving a little clinging to the strands

6. Remove the skillet from heat, add the drained spaghetti⁶ and pancetta, then quickly pour in the egg mixture while stirring vigorously off the heat until creamy

7. Season to taste, garnish with extra grated cheese if desired, and serve immediately