Spaghetti Carbonara

INSTRUCTIONS

• 1
  Put 4 liters of water into a pot (the rule states that for every 100 g of pasta, 1 liter of water is used) and bring to a boil. Properly salt the water 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 on a fine grater. Heat a deep pan and fry the pancetta or bacon over medium heat until golden (this takes approximately 5 minutes).
• 3
  Whisk the egg yolks together with a fork and add about 3/4 of the Parmesan. Mix thoroughly until the mixture is fully combined.
• 4
  Once the pasta is cooked, DO NOT DRAIN IT as you usually would, but transfer it to the pan with the fried pancetta using tongs or a slotted spoon. Residual water on the pasta is not harmful, quite the opposite. Do not pour out the pasta cooking water, you will need it later.
• 5
  Remove the pan from the heat and stir the mixture of egg yolks and Parmesan into the pasta. Mix everything together and add about half a cup of the pasta cooking water. Mix again, season with pepper, and serve. Garnish with the remaining grated Parmesan on the plate.