From Roberto Musio's kitchen in Italy.

Originally published on Cookpad Italy as Carbonara I love you, with US measurements.

Carbonara I Love You

Name: Carbonara I Love You
Yield: Serves 2 servings
Ingredients: 10 ounces (about 300 grams) spaghetti; 1 egg; To taste, black pepper; As needed, water; 3.5 ounces (100 grams) diced pancetta; To taste, grated Pecorino Romano cheese

Roberto Musio @cook_8163053

Today, my girlfriend wanted to properly celebrate carbonara. The only catch: we're both home sick! We didn't have high expectations, but we made it work!

Roberto Musio @cook_8163053

Today, my girlfriend wanted to properly celebrate carbonara. The only catch: we're both home sick! We didn't have high expectations, but we made it work!

Saved

Ingredients

Serves 2 servings

10 ounces(about 300 grams) spaghetti
1egg
To taste, black pepper
As needed, water
3.5 ounces (100 grams)diced pancetta
To taste, grated Pecorino Romano cheese

Saved

Steps

1

Bring a pot of water to a boil for the spaghetti.
2

In a mixing bowl, crack the egg and whisk it together with black pepper.
3

Meanwhile, cook the pancetta (or guanciale, we used what we had in the fridge) in a nonstick skillet until browned.
4

When the water boils, add a little salt and cook the pasta.
5

Once the pancetta is nicely browned, add a splash of water and cook over high heat for another 10 minutes.
6

When the pasta is ready, drain it and place it in a bowl. Add the pancetta and mix well.
7

Gradually add the egg and pepper mixture to the pasta, stirring constantly until it thickens slightly.
8

Serve with a sprinkle of grated Pecorino Romano cheese.