Ingredients:

400g of spaghetti

2 eggs

150g of cured cheese (Parmesan, Manchego…)

120g de bacon

salt and pepper

a small splash of olive oil

1-We put a handful of salt (generous) in plenty of boiling water. Then we add the spaghetti and let it cook here for around 10 minutes. until they are al dente. It is advisable to stir them frequently, especially at the beginning of cooking, so that they do not stick.

2-While they are cooking, prepare the carbonara. In a bowl we add the egg yolks. It is better to save the white for another preparation since, if we add it, it will look more like a spaghetti omelet than a sauce itself. But if you don’t mind, you can add it. We also add the grated cheese and mix both ingredients with a fork. There will be a kind of very dense dough left and this will be the carbonara.

3-In a frying pan we put a small splash of oil. When it is very hot, add the bacon or pancetta, cut into rather small cubes. After a couple of minutes, when they are fried, remove from the heat and set aside.

4-Once this is done and when the spaghetti is cooked, save a few ladles of the cooking broth. Then we drain the spaghetti from the rest of the broth.

5-Without delay, since it will be the residual heat of the spaghetti that will cook the carbonara, we pour the pasta into the bowl where we had prepared it. Add the bacon, with any juice that may have been released and a little of the cooking broth. Stir everything well with a fork so that the spaghetti absorbs all the sauce. If you see that it is very dense, you can add more cooking broth, until you have a very creamy sauce (don’t forget to stir everything vigorously. The pasta is very porous and absorbs the sauce relatively easily. But it needs to be stirred to help This process)

6-Finally, when we have achieved the desired creaminess of the sauce, sprinkle with plenty of freshly ground black pepper. It is said that the name “carbonara” comes from the color that this spice gives it, which is reminiscent of the color of charcoal. Serve immediately