<p>Mmm, pasta, pasta, pasta. Not a week goes by without pasta in our household. We just love it (and it's so easy and quick to prepare as well, let's be honest). We've started wondering why we haven't posted more pasta recipes here on blog, but hey, it's never too late for a good pasta recipe. This incredibly delicious pasta carbonara originates from Italy, but it's eaten all around the world. The basic ingredients for this recipe are spaghetti, bacon, eggs, cheese and pepper and that's all we've used as well. This classic is amazing just as it is, a wonderful classic Pasta Carbonara. We decided to use rice spaghetti in this recipe because we love the contrast between different textures and flavors. Super creamy, incredibly delicious, easy and quick to make. The yummiest Pasta Carbonara.</p>
Chop the pancetta on small cubes. Set a medium frying pan over high heat. Add the olive oil, pancetta and pepper. Fry for a minute or until the pancetta is nice, golden brown. Remove from the heat.
Cook the spaghetti
Cook the spaghetti in a medium pot of boiling salted water until al dente. Drain the spaghetti, but reserve 100g of the cooking water.
You can also use whole wheat, wheat, spelt or any other spaghetti you like.
Prepare pasta carbonara
Put the eggs into a bowl and mix with a fork. Pour half of the reserved water (50g) into the pan with pancetta. It's important that the pan is removed from the stove. Add the shredded parmesan cheese and stir well. Put the spaghetti in the frying pan with the pancetta. Place over very low heat, stir well, add the rest of the reserved water (50g) and the eggs. Cook for about 5 minutes on a very very low heat, stirring constantly. Be careful not to get scrambled egg. Remove from the heat when the sauce is silky, glossy and thickened.
Divide the pasta between two plates, serve with some extra shredded parmesan. Enjoy.