Traditional Spaghetti Carbonara

Spaghetti Carbonara

- The specialty of Rome








Ingredients:

3 large egg yolks
40 g pecorino romano cheese, plus extra to serve
150 g piece of pancetta and/or guanciale
200 g dried spaghetti
1 clove of garlic
extra virgin olive oil


Method:

Put the egg yolks into a bowl, finely grate in the pecorino, season with pepper, mix well with a fork and put aside.

Reasonably finely slice the pancetta and/or guanciale.

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

Add some olive oil to a pan and add peeled clove of garlic that you have just crushed with the palm of your hand and saute for a minute to flavour the oil. Then remove garlic.

Add the pancetta and/or guanciale and fry till crisp.

Drain and add the spaghetti to the pan.

Toss well over the heat so it soaks up most of the water, then remove the pan from heat.

Add a splash of the pasta cooking water and toss well, season with lots of freshly ground black pepper.

Pour in egg mixture and toss well, adding more cooking water if necessary to make it nice and glossy.

Serve with extra grated Pecorino cheese.

Delicious!!