Spaghetti alla Carbonara

 
Serves 4
  • - 100g Pecorino Romano cheese
  • - 4 egg yolks, plus 1 whole egg
  • - 2 tsp olive oil
  • - 150g guanciale, cut into small cubes or strips
  • - 350g spaghetti

How to prepare:

Bring a large pan of lightly salted water to the boil, add the spaghetti and cook until al dente. Meanwhile, fry the guanciale in the oil until the fat is opaque and slightly crispy, then remove from the heat and leave to cool slightly. Whisk the eggs in a bowl then add the cheese and ground black pepper.

Drain the pasta, pour into the bowl with the cheese and eggs, add the guanciale and mix together before serving.