Spaghetti alla Carbonara

Ingredients:

• 400 g of spaghetti

• 150 g of guanciale (cured pork cheek)

• 4 eggs yolks

• 100 g of grated Pecorino Romano cheese

• Freshly ground black pepper, to taste

Preparation:

1. Cook the spaghetti in a large pot of salted boiling water until al dente.

2. Meanwhile, cut the guanciale into small cubes and fry it in a pan until crispy.

3. In a bowl, whisk the egg yolks with the Pecorino cheese and plenty of black pepper until smooth.

4. Drain the pasta, reserving some of the cooking water. Quickly toss the pasta with the guanciale in the pan, then remove from heat and add the egg mixture. Stir quickly to avoid scrambling the eggs, adding a little reserved cooking water if needed to create a creamy sauce.

5. Serve immediately with an extra sprinkle of Pecorino and black pepper.