🍝 Spaghetti Carbonara

4 servings · prep 10 min · cook 15 min

Ingredients

• 400 g spaghetti
• 200 g guanciale (or bacon)
• 4 egg yolks
• 1 whole egg
• 100 g grated pecorino
• Cracked black pepper
• Salt

Method

1. Render the guanciale in a pan until crisp.
2. Whisk the yolks, whole egg, pecorino and plenty of pepper.
3. Cook the spaghetti al dente and save pasta water.
4. OFF THE HEAT, toss the pasta with the guanciale then the egg mixture, adding pasta water (creamy, not scrambled).
5. Add more pepper and serve immediately.

Adapted from Chef Billy Parisi (YouTube)

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