3-In a pan we put a drizzle of oil. When it is very hot, add the pancetta or bacon cut into rather small cubes. After a couple of minutes, when they are fried, remove them from the heat and set them aside.

4-Once this is done and the spaghetti is cooked, set aside a few ladles of cooking broth. Then drain the spaghetti from the rest of the broth.
5-Without delay, since it will be the residual heat of the spaghetti that will cook the carbonara, pour the pasta into the bowl where we prepared it. Add the bacon, with any sauce that may have been released and a little cooking broth. Mix everything well with a fork so that the spaghetti absorb all the sauce. If you see that it is very thick, you can add more cooking broth, until you obtain a very creamy sauce (don’t forget to mix everything vigorously. The pasta is very porous and absorbs the sauce relatively easily. But it must be mixed to help this process)

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