Carbonara

1. Cook 1/2lb spaghetti until al dente in salted water. Reserve 1 cup pasta water.

2. Separate 4 room temp egg yolks and add to a bowl.

3. Add 1/2 a cup of fresh pecorino & parm. Mix vigorously to combine and create a paste.

4. Cook 4oz guanciale or pancetta to a cold pan. Turn heat to medium and cook until crispy and brown.

5. Remove a few spoonfuls of the oil from and then remove your meat from the pan.

6. Add two spoonfuls of reserved oil & a generous amount of pepper to your egg/cheese paste then mix to combine.

7. Remove your pan from the heat and let cool for a few mins. Add your cooked pasta to this pan (still off heat) along with the egg mixture and a dash of pasta water.

8. Mix quickly so that the egg doesn’t scramble.

9. Add 1/2 cup Parm & pecorino, the cooked pancetta/ guanciale & a dash more pasta water. Mix quickly adding more cheese/water as needed until creamy.

10. Top with more pepper & cheese and enjoy!