Pasta Carbonara #carbonaraclub

In a big pot, filled with water, at medium high fire. Cover the pan with a lid and bring the water to a boil.

In the meantime, separate the eggs from the whites. Add a bit of salt and pepper to the yolks. Then, add the freshly grated parmesan and/or pecorino romano. With an electric mixer, whisk your egg yolks, parmesan salt and pepper until creamy – there should even be a small foamy top – then you can stop whisking. Reserve.

In a frying pan, cook the chopped pancetta in olive oil. You could add a bit of pepper if you want it a bit spicier. Then, you cook the pancetta until crispy and golden brown, remove from the heat and set on the side.

The water is now boiling and you can add coarse salt. Do not put any oil on the water, just salt. The pasta must be al dente. Here are Floriana's tips:

Take one minute off the recommended cooking time on the packet. So, for spaghetti n.5, it’s 8 minutes. Start the timer as soon as the pasta is added to the boiling water, take it out after 7 minutes, and drain. The pasta will keep cooking in their steam and heat. Don’t leave the pasta in the colander for ages – put them almost straight away into your bowl with the eggs and parmesan mixture, and stir gently.

To make sure that your eggs and parmesan mixture is creamy enough: whilst the pasta is cooking, add one or two spoonfuls of the pasta water to your mixture and stir well. Yum yum. Moreover, the boiling water will slowly cook the raw eggs and make it safe for consumption, in case you are not 100% sure your eggs can be eaten raw.

Once your spaghetti are poured onto your creamy mixture, add the pancetta and mix everything together. Gently!

Serve your pasta in a nice bowl and if you love parmesan or pecorino romano, like me, you can add some more on top of your dish.