Spaghetti Carbonara

Method

1. 01

   Step 1

   Whisk the eggs, yolks, pecorino and pepper in a heatproof bowl.

2. 02

   Step 2

   Cook the guanciale over medium heat for 7–9 minutes until golden; turn off the heat.

3. 03

   Step 3

   Boil spaghetti in salted water until al dente. Reserve 300 ml cooking water before draining.

4. 04

   Step 4

   Toss pasta with guanciale, then add to the egg bowl. Stir vigorously over a pan of gently steaming water, adding cooking water a spoonful at a time until glossy; do not scramble.

5. 05

   Step 5

   Serve immediately. Pasteurized eggs reduce the risk associated with the lightly cooked sauce.