Spaghetti Carbonara

Instructions

• 1
  Put 4 liters of water in a pot (the rule is 1 liter of water per 100 g of pasta) and bring to a boil. Salt the water well with 1 tablespoon of salt and add the pasta. Let it boil according to the instructions on the package.
• 2
  Cut the pancetta or bacon into cubes and grate the Parmesan on a fine grater. Heat a deep pan and fry the pancetta or bacon over medium heat until golden (takes about 5 minutes).
• 3
  Whisk the egg yolks with a fork and add about 3/4 of the Parmesan or Pecorino. Mix well until perfectly combined.
• 4
  After the pasta has cooked, DO NOT drain it as usual, but use tongs or a slotted spoon to transfer it to the pan with the fried pancetta. The water in which the pasta was cooked is not harmful, on the contrary. Do not discard the pasta water, it will be useful later.
• 5
  Remove the pan from the heat and mix the egg yolk mixture with Parmesan or Pecorino with the pasta. Mix everything and add about half a cup of the pasta cooking water. Mix again, add pepper, and it's ready to serve. Then garnish the plate with the remaining grated Parmesan or Pecorino.