Spaghetti alla Carbonara

Ingredients6

• Spaghetti400 g
• Guanciale or pancetta150 g
• Egg yolks4
• Pecorino Romano, grated80 g
• Black pepperplenty
• Saltfor the pasta water

Method

1. Cook the spaghetti in well-salted water, 1 minute less than the package suggests.
2. Render the guanciale in a pan over medium heat until crisp.
3. Whisk the egg yolks with the pecorino and plenty of black pepper.
4. Reserve a cup of pasta water, then drain the pasta into the guanciale pan.
5. Off the heat, stir in the egg mixture, loosening with pasta water until glossy and creamy.
6. Serve with extra pecorino and black pepper.