Pasta Carbonara

Carbonara is not just a dish, it’s a journey on the taste map of Italy.

Ingredients:

• 300 g spaghetti
• 150 g guanciale or pancetta
• 2 eggs
• 50 g grated parmesan
• 50 g grated pecorino romano
• Freshly ground black pepper
• Salt

Directions:

1. Cook the spaghetti in salted water until al dente.
2. Fry the chopped guanciale or pancetta over medium heat until golden brown.
3. In a deep bowl, beat the eggs, add the grated Parmesan and Pecorino Romano, and sprinkle generously with freshly ground black pepper.
4. Drain the cooked spaghetti and quickly mix with the fried guanciale (or pancetta).
5. Pour the egg-cheese mixture into the bowl of spaghetti and mix gently, allowing the cheese to melt in the heat of the mixture.
6. Divide the pasta between plates and sprinkle with additional Parmesan and Pecorino. Serve immediately after cooking to enjoy the tenderness of the ingredients.