In this page I will describe very simple step-by-step instructions on how to cook one of the best italian dishes: spaghetti alla carbonara. It is very easy and at the end you serve delicious food. Be prepared to do it quickly:

Portion: 2 servings

Preparation Time: 20 minutes

1 1/2 tablespoon extra-virgin oil of olive
1 ounce grated Parmigiano-Reggiano
2 1/2 ounces of pancetta,
2 large garlic cloves
3 large eggs
Salt to taste
1/2 teaspoon black pepper
1/2 pound of spaghetti

1. Heat the oil with the pancetta and garlic in it. Cook until the pancetta is almost crispy and has rendered much of its fat, approximately 5 to 7 minutes. Remove from the heat, but leave the pancetta in the casserole removing only the garlic cloves.

2. Beat the eggs whites until frothy. Add half the cheese to egg whites.

3. Use 3 quarts of water in a rolling boil over high heat, salt with up to 1/2 cup of salt, then add the pasta. Cook over high heat, stirring occasionally so that the spaghetti do not stick together. Drain without rinsing saving the pasta water, and transfer to the casserole.

4. Toss the pancetta and spaghetti over low heat. Stir in the egg whites and beat strongly to mix well. Then add the egg yolks and do the same thing. Add 2 or 3 ladlefuls, about 1 cup, of the pasta cooking water to make it thinner. Toss in half of the remaining cheese.

Serve with red wine!