INGREDIENTS IN PICTUREZoom
Cut the Karst pancetta into cubes and fry it in a pan to release the fat, and then bake until it turns golden yellow, while you cook spaghetti in a pot of boiling salted water.
Beat eggs and yolks and add the grated pecorino.
Drain the cooked spaghetti and keep some of the cooking water. Shake them in a pan with pancetta, mix well and turn off the heat.
* Important! The pan for spaghetti should not be too hot, as the eggs in the carbonara should not break, but instead a smooth cream sauce should form.
Add the eggs to the cheese and mix quickly to form a homogeneous emulsion. If necessary, add a couple of tablespoons of spaghetti cooking water.
Finally add a little freshly ground black pepper, mix well again and serve on a hot plate.