Spaghetti alla Carbonara



INGREDIENTS:

150 grams thickly sliced bacon (ideally, pancetta)

1 tablespoon of strutto (or olive oil)

600 grams thick spaghetti

4 hens eggs, well beaten

6 tablespoons of parmesan cheese

6 tablespoons of pecorino cheese

2 tablespoons salt

6 litres of water

Black pepper (as desired)

DIRECTIONS:

1. Heat the strutto (or olive oil) in a pan at medium-low
heat. Add the bacon. Stir frequently until it is cooked
through and crisp. Cover the pan and put it aside.

2. Bring six litres of water to boil in a pot. Stir in the
salt. Add the spaghetti and cook until it is al dente. Save
one cup of the pasta water, and drain the rest off.

3. Once the pasta is fully drained, return it to the pot.
Place on low heat.

4. Immediately add the pre-beaten eggs, half of the cheeses,
and the bacon to the pasta. Slowly add the pasta water and
stir gently until the whole mixture is creamy.

5. Serve immediately with the pepper and remaining cheeses.



Spaghetti alla Carbonara