Spaghetti alla Carbonara is an iconic dish of Italian cuisine, loved for its simplicity and creaminess. The preparation begins by cooking the spaghetti in plenty of salted water until they are al dente. In the meantime, prepare the carbonara sauce: in a large pan, brown the diced bacon or bacon in a drizzle of extra virgin olive oil until they become golden and crispy. Once ready, remove the bacon from the pan and keep it aside. In a large bowl, beat the whole eggs with the grated cheese, traditionally Pecorino Romano, and a generous sprinkling of freshly ground black pepper. Once the spaghetti is cooked, it is drained and immediately added to the pan with the bacon, where it is sautéed briefly for flavour. The pan is then removed from the heat and the egg and cheese sauce is poured over the spaghetti, stirring vigorously to create a smooth, mouth-filling cream. The residual heat from the spaghetti gently cooks the eggs without causing them to overcook. The dish is served hot, with a generous sprinkling of fresh black pepper and, if desired, additional grated cheese.

Ingredients for one portion: Spaghetti (80-100g), Guanciale or bacon (50g), Eggs (2), Grated Pecorino Romano cheese (20g), Freshly ground black pepper, Salt (optional).

Allergens: Gluten (spaghetti), Dairy products (Pecorino Romano cheese).

Calories: Approximately 500-600 calories per serving.

Preparation time: Approximately 15-20 minutes.