Carbonara

Method

1. 1

   Cook spaghetti in salted water until al dente. Reserve a mug of pasta water before draining.

   10 min

2. 2

   Fry guanciale in a cold pan, slowly rendering the fat until golden and crispy.

   8 min

3. 3

   Whisk egg yolks, whole eggs and most of the pecorino with plenty of black pepper.

   2 min

4. 4

   Toss hot pasta into the guanciale pan off the heat. Pour over the egg mixture, tossing constantly. Add pasta water to loosen. Serve with remaining pecorino.

   3 min