Pasta Carbonara one of my favorites and it was the right day yesterday. I have seen may versions with cream etc, but this is the original that I learned many years ago in Italy.
100g (3.5 oz) spaghetti
50g (2oz) pancetta, cut into small pieces
100g (3.5 oz) grated pecorino romano or parmigiano
black pepper to taste
fresh chopped parsley, optional
serano peppers, optional
Bring a pot of water to a boil. While the water is boiling cook the pancetta in a heavy bottom fry pan, when browned all over remove to a plate.
In a bowl, add the egg and grated cheese and mix well.
When the water is boiling, add the salt and pasta and stir. When the pasta is done, place the spaghetti into the pan that you cooked the pancetta, turn on the pan, and add just a little water from the pasta.
Add to the bowl with the egg, cheese mixture and mix well, sprinkle with fresh chopped parsley, black pepper and serve