Spaghetti Carbonara

Ingredients

3 eggs (2 whole and 1 yolk)

9 oz. spaghetti (standard thickness)

3.5 oz. pancetta

3.5 oz. pecordino cheese (or quality aged parmesan)

2 Tbsp. olive oil

cracked pepper

Directions
Place a large pot of water on the stove and bring to a boil.

Trim any skin off pancetta and cut into thick rectangular cubs. Place frying pan on heat and add olive oil. Add pancetta and fry until edges are crispy but still soft in the middle. Turn off the heat.

Salt the boil water and add spaghetti. After one minute, loosen them well.

In a mixing bowl, crack two whole eggs and one yolk. in the same bowl, crack a generous amount of pepper. Grate the cheese (keep 1 Tbsp. for serving) and add to bowl. Mix well using a whisk.

Reheat pancetta until sizzling. Add three 1-oz. ladles of pasta water into pancetta frying an and turn off the heat. Strain spaghetti and add to pancetta; mix well.

Add the egg and cheese sauce to pasta. There should be enough heat from the pan to cook the egg without curdling. Mix well and serve on hot plates.