Spaghetti with Neapolitan carbonara 🍝

*Actually pecorino cheese is usually used, but the one I usually have at home is grana padano. * You can use whole wheat spaghetti/ tagliatelle/tagliollini instead of the normal spaghetti, but in this recipe I personally prefer the classic spaghetti. * The diced ham can be replaced by pancetta or any other similar product, as long as it is preferably well processed.

We begin by boiling salted water to make the spaghetti. When it is ready, put the pasta in it, lower to medium/high heat and let it cook for the time recommended by the manufacturer.

And that's it! ✨ We can serve with more grated cheese to put on top. It is important to eat it at the moment it is made, because if you let time pass it will lose the juiciness 👩🏻‍🍳

On the other hand, take a frying pan and brown the ham cubes. One packet is enough for 2 people.

While these two things are being done, take a large bowl and separate the yolks of 6 eggs in it. We can reserve the egg whites for future recipes in a tupper in the refrigerator. Add salt and pepper to taste on the yolks.

Stir well.

Keep an eye on the ham cubes, turning them over, and while they are not done yet, take the opportunity to grate the grana padano/pecorino cheese. With 30 gr is enough, although we can increase up to 40, that already depends on each one 🙋🏻‍♀️

Once the ham cubes are toasted, add them to the bowl with the yolks and stir.

The pasta should be finished by now. We strain the water reserving part of it in a small jar, in case we need it to lighten the pasta later 💡.

Pour the spaghetti into the bowl along with the egg yolks and the diced ham, and stir so that everything is well impregnated. The last step is to gradually add the grated cheese and stir to create the sauce.

We are mixing everything well, and if we see that we are very doughy and do not take off well, we add splashes of cooking water that we have reserved until we get a juicy spaghetti.