Carbonara

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Step 1

Fry pancetta in its own fat (no need to add any oil) on medium heat until brown/crispy. Remove meat from pan.

Step 2

Add small amount of white wine, evaporate alcohol. Leave pan on low heat.(Cook pasta in meantime and save some of the cooking water for later)

Step 3

Make egg sauce. Ratio per person: 1 egg yolk+ 1 whole egg. Add lots of pepper, pinch of salt, lots of pecorino cheese and whisk until you get a thick paste

Step 4

When the pasta is cooked. Drain and add to the pan, to coat it with the fat

Step 5

Remove pan from heat and add all the egg sauce, keep stirring the pasta. Add a small amount of cooking water.

Step 6

Add the pancetta that was left on the side and alternate placing the pan on the low heat (don't leave on heat for longer than about 10 seconds at a time) and stirring for about a minute or two until the sauce reaches a creamy consistency.

Step 7

Serve and top up with more pecorino cheese