Spaghetti Carbonara
- 500g Spaghetti
- 300g Pancetta
- 6 Eggs
- 1 clove of Garlic
- 1 Lemon
- Parmigiano Reggiano
- Olive Oil
Bring a large pot of water to a boil. Salt water generously. Add Pasta. Let cook until “al dente”. Meanwhile heaten up pan, add a bit of oil. Insert squashed garlic clove and your Pancetta. Fry till crisp. Remove garlic. Add four whole eggs plus two egg yolks alongside Parmesan (molto), a pinch of salt and plenty of Lemon zest to a bowl. Stir gentley but persistently until consitency is nice and creamy. Add pepper.
Drain Pasta (you might wanna keep some of the cooking water) and add to pan w/ Pancetta. Stir and leave to cool for a brief moment. Pour in Egg Mix – stir – now add a bit of cooking water in case the Pasta needs to loosen up. Buon Appetito.