BAVETTE ALLA CARBONARA

What shall I say about carbonara? It's a traditional Italian recipe, quite caloric, delicious...well, you already know that!
I can only add that the following recipe isn't the original one but it's my mother's version! For me (and my boyfriend) the best ever tried!

 Ingredients for 2 servings

180 gr bavette/spaghetti
1 egg
100 gr pancetta
50 gr parmesan cheese
3 spoons of cooking cream
salt

Preparation

1. Put a large pot of water on to boil.

2. In the meantime, finely chop the pancetta; cook in a pan until crisp.

3. Finely grate the parmesan

4. When the water boils, add salt and the bavette/spaghetti. Cook al dente.

5. While the pasta is cooking, beat well the egg in a bowl; add parmesan, cream and only at the end the pancetta

6. Drain the pasta and put it back into the cooking pot. Add the sauce, stir well.
NB: take the pot off the heat, otherwise the egg will cook.
Tip: add extra cream or a drop of milk if the sauce is too dry

7. Your bavette alla carbonara are ready to be served!