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Spaghetti Pasta Carbonara 蛋黄培根意面
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Spaghetti Pasta Carbonara 蛋黄培根意面的做法步骤
1 Heat pasta water: Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts（3.8 Liters x 2） of water.)
Beat eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese.
Sauté pancetta/bacon and garlic: heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy.
Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.
Toss pasta with pancetta/bacon: When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water.
Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Add the beaten egg mixture: Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.
Serve at once with the rest of the parmesan and freshly ground black pepper.
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