Carbonara with spaghetti and bacon

Ingredients:

• 2 tbsp. l. olive oil
• 220 g pancetta or bacon, diced
• 4 large eggs at room temperature
• 1 tbsp. (70 g) freshly grated parmesan
• 1 teaspoon freshly ground black pepper
• Coarse salt
• 450 g spaghetti

Preparation:

1. Heat oil in a large skillet over medium heat. Add the bacon and cook until browned and the fat has rendered, about 5 minutes. Reduce heat to low and keep warm.
2. In a large bowl, whisk together the eggs, cheese, and ground black pepper until smooth. Set aside.
3. Fill a large pot with water and add enough salt to make the water taste like seawater. Bring the water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain 1 cup of the cooking liquid.
4. Drain the spaghetti in a colander, then transfer it to the bowl with the egg mixture and add the bacon along with the fat from the pan. Toss the pasta with the egg-cheese mixture and bacon until the eggs are cooked through and the pasta is coated with a creamy sauce, about 1 minute. Add a little of the pasta water to loosen the sauce. Serve immediately.