1. Cook the spaghetti in a large pan of boiling salted water until al dente.
2. Chop the pancetta, and stir init, in a medium frying pan for a couple o minutes or until it starts to crisp up.
3. Meanwhile, cook the spaghetti in a large pan of boiling salted water until al dente.
4. Put the egg into a bowl, and the Pecorino cheese Parmesan, season with pepper, then mix well with a fork .
5. Add cooked and drained spaghetti to the beaten eggs, tossing constantly with a large fork until it’s lovely and glossy.
6. Serve with a grating of Parmesan and an extra twist of pepper.
One of the earliest pasta dishes I have ever attempted is Spaghetti alla Carbonara. so back when it was just hubby and me and no tots yet, we have enjoyed many plates of what they call the purist's carbonara
Cook your spaghetti in a large pot of salted boiling water according to the package instructions. When the pasta is ready, drain it in a colander, reserving a little of the cooking water, Toss the spaghetti with the sauce, squeeze in the lemon juice, and add half the chopped arugula, using a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning