Instructions

1. The bacon, whether Guanciale, Pancetta (thick smoked bacon if not available) is cut into small strips or cubes.
2. Now separate the eggs, since only the egg yolk is needed for the carbonara and whisk it.
3. Grate the Romano cheese (or aged Parmesan) with a fine grater.
4. Mix the grated cheese with the whisked egg yolk.
5. Start with frying the bacon in the hot pan so that it becomes completely crispy.
6. Cook the spaghetti in salted water according to the package instructions until it has a bite. Under no circumstances should you pour the pasta water away, as you will still need about 4-5 tablespoons later.
7. When the fried bacon is crispy, remove it from the pan. Now you have a lot of fat in the pan, but this is exactly what the carbonara needs as a flavor carrier.
8. Add the cooked spaghetti to the pan, remove from heat.
9. Fold in the egg mixture and the bacon under the spaghetti, mix everything well.
10. Tip: the pan should be cooled down before adding the cheese and egg mixture to the pan, otherwise the egg would curl immediately.
11. The result should be a slightly firm, creamy consistency.
12. Now add 2-3 tablespoons of the hot pasta water and mix the spaghetti again.
13. The consistency should now be significantly creamier.
14. Season the spaghetti carbonara with very little salt, but a good pinch of pepper.
15. Mix everything well and check the consistency. If needed, keep adding one or two hot tablespoons of pasta water for a wonderfully creamy sauce.
16. The Pasta should be served immediately and placed on pre-warmed plates