Cut pancetta into thin strips and roast in a frying pan over medium heat for 1-2 min. until crispy. Finely grate 30 g Parmesan, finely shave 30 g. Mix the grated Parmesan with the eggs in a bowl.
Cook spaghetti in enough boiling salted water according to package instructions until al dente, then drain in a colander, reserving 100 ml of pasta water. Make spaghetti with pancetta and pasta water in a frying pan 1 minute and pour into a preheated bowl.
Fold in the egg mixture on the spot. Transfer the pasta to preheated plates, sprinkle with the remaining cheese and bring to the table on the spot.
How much pasta you need per unit depends on three things: On the type of sauce. You’ll need more for a carbonara than for a hearty ragu.
On whether you want to bring the pasta to the table as an appetizer or possibly a main course.
Our pasta recipes are main courses – except for the deep-fried ravioli, which is served as finger food or entrée.
And, of course, from your appetite.
Our tip: use a bacon with a strong flavor – so you give this dish a special touch!
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