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30minutes
Cut the ham into small pieces and put them in a frying pan. Add olive oil and heat. Fry slowly over medium heat to bring out the ham oil. Fry until just before burning.
Add 1% salt to boiling water, add pasta and boil. Boil 2 minutes shorter than the display time on the back of the pasta.
Put the eggs in a bowl and add the salt and grated lemon zest. Add palmezan cheese. Mix well throughout.
Put the boiled pasta in a frying pan with ham, let the oil soak in the pasta, and put it in the egg liquid. While mixing, pour the pasta in a boiling pot. Add boiled juice to your liking, adjust the concentration, and taste. Adjust the taste with salt, squeeze the lemon, and it's done.
Pancetta is a plus.
Thicker pasta is more delicious. It may be short pasta.
When using imported lemons, wash them thoroughly to remove the wax on the outside.
Make the bowl for the egg liquid large.
When boiling pasta, add a little olive oil to prevent it from sticking.
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