Classic Italian Carbonara

Cooking time: 25 minutes
Servings: 2

Ingredients:

• 1 egg
• 2 egg yolks
• 100 g (1 cup) pecorino/parmigiano cheese
• 150 g (5,3 oz) spaghetti pasta
• 100 g (3,5 oz) pork belly/cheeks
• 3 g black pepper
• 1/2 tsp of salt
• 2 ladles of pasta water

Directions:

1. Beat 2 egg yolks, 1 whole egg and parmegiano cheese with a blender until smooth. Set aside.
2. Place a pot of water on the stove. As soon as the water boils, salt the water and boil the spaghetti according to the instructions on the package.
3. At this time, fry the pork belly or pork cheeks over high heat for about 7 minutes until golden brown.
4. Add ground pepper and sauté for a minute.
5. Turn off the stove. Add cooked spaghetti to the brisket and stir continuously.
6. Add 2 ladles of spaghetti water. While stirring continuously, add the egg-cheese sauce. Don’t stop, stir constantly so you don’t end up with scrambled eggs and pasta.

Notes:

• Sprinkle with cheese and black pepper before serving.