Spaghetti Carbonara

INSTRUCTIONS

• 1
  Put 4 liters of water in a pot (the rule is that for every 100 g of pasta, there should be 1 liter of water) and bring to a boil. Salt the water properly with 1 tablespoon of salt and add the pasta. Cook for the time indicated on the package.
• 2
  Dice the pancetta or bacon and grate the Parmesan cheese on a fine grater. Heat a deep pan and fry the pancetta or bacon over medium heat until golden (this takes about 5 minutes).
• 3
  Mix the egg yolks together with a fork and add about 3/4 of the Parmesan. Mix thoroughly to combine the mixture completely.
• 4
  Once the pasta is cooked, DO NOT DRAIN IT as you are used to, but transfer it to the pan with the fried pancetta using tongs or a slotted spoon. The remaining water on the pasta is not a problem, quite the opposite. Do not pour out the water from the cooked pasta, you will need it later.
• 5
  Remove the pan from the heat and mix in the egg yolk and Parmesan mixture with the pasta. Stir everything together and add about half a cup of the water in which the pasta was cooked. Stir again, season with pepper, and serve. Garnish the plate with the remaining grated Parmesan.