🍝 Spaghetti alla carbonara

Ingredients

• Spaghetti80 g
• Guanciale (cured pork cheek)37.5 g
• Egg yolk21 g
• Pecorino Romano20 g

Instructions

1. Bring a large pot of well-salted water to a rolling boil.
2. Cut the guanciale into short strips and render slowly in a dry pan until crisp.
3. Whisk the egg yolks with the grated Pecorino and plenty of black pepper.
4. Cook the spaghetti al dente, reserve a cup of pasta water before draining.
5. Off the heat, toss pasta with the guanciale, then quickly stir in the yolk mixture, loosening with a splash of pasta water until creamy.