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Ingredients:
- 200 g spaghetti or other pasta of your choice
- 100 g pancetta or guanciale (or bacon as a substitute)
- 2 eggs
- 50 g Parmesan (or pecorino) cheese, freshly grated
- Salt and freshly ground black pepper
- 1 teaspoon BAM garlic powder
Instructions:
1
In a large pot, bring the water to the boil. When the water comes to the boil, add a little salt and cook the pasta according to the instructions on the packet, usually for 8-10 minutes, until al dente. Before draining the pasta, save a cup of the cooking water for later.
2
While the pasta is cooking, cut the pancetta or guanciale into thin strips or cubes.
3
Heat a little olive oil in a large frying pan over a medium heat. Add the pancetta or guanciale and fry until crisp and slightly golden brown, about 5-7 minutes. Add BAM Garlic powder.
4
Whisk the eggs in a bowl and add the freshly grated Parmesan (or pecorino) cheese. Mix well until you have a smooth mixture.
5
When the pasta is al dente, drain it, but reserve a cup of the cooking water beforehand. Add the cooked pasta to the pan with the pancetta or guanciale. Stir well to combine the flavours.
6
Then remove the pan from the stove and quickly stir the egg and cheese mixture into the pasta. This step is important not to harden the eggs but to get a creamy carbonara sauce.
7
If the sauce seems too dry, gradually add a little of the reserved cooking water from the pasta and stir until you reach the desired creamy consistency. Be careful when salting, as the pancetta is already salty.
8
Serve immediately and enjoy delicious carbonara pasta!
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