Carbonara with pancetta and parmesan

1. 1 Pastaパック 450 g ≈ $1.36 100 g
2. 2 Pancettaパック 150 g ≈ $4.00 50 g
3. 3 Eggsパック 10 個 ≈ $1.89 1 個
4. 4 Parmesanパック 200 g ≈ $6.00 30 g
5. 5 Ground black pepper 1 g
6. 6 Salt 3 g

灰色の行は常備品です（塩・油・香辛料）。これらは1人分の価格には含まれません。

作り方

1. Heat a large pot of water to a boil and salt it; prepare a cup of pasta¹-water for the sauce; grate the parmesan⁴ and beat the eggs³ separately.

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

3. Whisk the yolk and the whole egg with grated Parmesan⁴ and pepper until smooth and creamy; set aside.

4. Drop the pasta¹ into the boiling salted water and cook on high heat until al dente; stir occasionally to prevent sticking.

5. Remove the pancetta² from the heat and return it to the pan over low heat; do not overheat.

6. Remove the pan from heat and pour the egg mixture into the pancetta², quickly whisking; add the pasta¹ cooking water gradually to form a smooth cream, continue stirring on very low heat until the creamy mass thickens (about 1–2 minutes).

7. Return the pasta¹ to the pan with the sauce and toss until evenly coated; remove from the heat and let the pasta rest for 1–2 minutes under a lid or uncovered.

8. Serve on plates, sprinkle with extra Parmesan⁴ and freshly ground pepper; serve with greens if desired.