The ultimate carbonara pasta

TRADITIONAL METHOD
Preparation
1. Prepare the eggs
Break the eggs into a medium bowl. Season with a little freshly ground black pepper and set aside.
2. Cook the pasta
Bring a large pan of water to the boil. Season generously with salt, add the spaghetti and cook al dente according to the packet instructions.
3. Flavour the pancetta
Meanwhile, lightly crush the garlic cloves with the blade of a knife.
Melt the butter in a large frying pan or wok, add the pancetta and garlic and cook over a medium heat, stirring occasionally, for around 5 minutes, until the pancetta is golden and crisp. Then remove the garlic: it has released all its fragrance.
4. Prepare the sauce
Mix most of the Parmesan with the eggs, keeping a small handful for garnishing.
Keep the heat to a minimum under the pan containing the pancetta.
5. Assemble
Drain the spaghetti (without discarding the cooking water) and add it directly to the pan with the pancetta. A little of the cooking water that runs off with the pasta is even desirable.
Remove the pan from the heat, quickly pour the egg-parmesan mixture over the pasta, then toss briskly with two forks or tongs to coat each spaghetti.
6. Adjust the texture
Add a few tablespoons of cooking water to obtain a creamy sauce, without excess liquid. Taste and adjust the seasoning if necessary.
7. Serve
Divide the pasta between the plates, sprinkle with the remaining Parmesan and add a twist of the pepper mill.
If the sauce thickens before serving, simply add a dash of hot pasta water to restore its smoothness and shine.

THERMOMIX® METHOD.