Spaghetti carbonara style.

To begin, we are going to put the water to boil with salt and EVOO. While it is boiling, separate the egg whites from the yolks and put the yolks in a bowl.

When the water boils, add the pasta and cook it to taste, in my case for one minute al dente.

While the pasta is cooking, in a frying pan without oil, we will put to toast the pancetta and in this way we will eliminate the excess of pasta.

When the pasta is ready, take it out and in the same water, reserving a little, put the yolks in a bain-marie over medium-low heat and emulsify them. When they are well emulsified, add the cheese that has been previously grated, reserving a part for the end.

When the sauce is well emulsified and to give it some more lightness, add the cooking water, one or two tablespoons or until we see a sauce with body but silky and light.

Add the pancetta to the sauce, remove from the heat and add the spaghetti and stirring constantly, soak all the pasta with the sauce.

It only remains to serve and finish with a little par.esano to decorate.

Parmesan should not be mandatory, sometimes I use it and sometimes I use idiazabal, granna padano or whatever cheese you like.