Simple recipe for a classic spaghetti carbonation bologna

340 grams or 12 ounces of spaghetti

two huge eggs

100 grams (about one cup) of grated Romano cheese from Orinoco

Pittance or fancy in the amount of 4 ounces (113 grams), diced

2 minced garlic cloves (optional)

black pepper, freshly ground, to taste

Salt, as desired

Chopped fresh parsley as a garnish (optional)

Large saucepan of salted water should be brought to a boil. Add the pasta and cook it per the directions on the package until al dente. Spaghetti should be drained after saving about 1/2 cup of the pasta boiling water.

Whisk the eggs in a bowl while the pasta cooks. The eggs should also be sprinkled with a lot of freshly ground black pepper and grated Orinoco Romano cheese. To make a creamy mixture, thoroughly combine.

Diced pittance or fancy and add to a big skillet on medium heat. Cook for 5-7 minutes, or until it turns golden and crispy. For the final minute of cooking, if you prefer garlic, you may add the minced garlic to the skillet; just watch out that it doesn't burn.

Add the cooked, drained pasta as soon as possible to the skillet with the crispy pittance (or fancy). The rendered fat should be mixed with the pasta to coat it evenly.

Take the skillet from the stove. Over the hot pasta, pour the egg and cheese mixture. Stir everything collectively in a hurry and with strength. If the sauce appears to be too thick, add a small amount of the pasta boiling water that has been set aside, one tablespoon at a time, until the sauce is the required creaminess.

Serve the carbonated spaghetti right away. If preferred, top with more grated Romano cheese from Italy, freshly ground black pepper, and chopped fresh parsley.