Don't be upseti eat spaghetti

How to make Carbonara:
ingredient:
400 g spaghetti
4 egg yolks
200g pancetta
30g pecorino cheese, finely grated
30 g parmesan cheese, finely grated (preferably aged for at least 16 months)
black pepper, freshly ground salt

How to make it:
1. Cook the spaghetti about 3 minutes shorter than the instructions on the package say.

2. Cut the pancetta into small pieces.

3. Fry the pancetta in a wok pan or a frying pan with high edges without fat until crispy. Lift up and set aside. Leave the fat in the pan.

4. Mix together the egg yolks with the finely grated cheese and plenty of freshly ground black pepper in a bowl.

5. Put the heat back on the pan with the frying fat, pour in about 3 dl of the pasta water and let it boil.

6. Pour off the spaghetti and place in the pan with the pancetta. Just like when you cook risotto in a broth, the pasta should boil in the frying fat. Let boil for about 2-3 minutes and stir constantly, it causes the starch from the pasta to be secreted and it becomes a creamy sauce.

7. When the water starts to boil and there is a tablespoon left, remove the pan from the heat. Add the egg batter, stir until creamy, add a little water if dry. Season with salt and pepper.