Spaghetti alla Carbonara

Ingredients

• 320g Spaghetti
• 6 Egg Yolks
• As required Salt
• 150g Bacon
• 50g Pecorino
• As required Black Pepper

Instructions

1. Bring a large pot of water to a rolling boil and season generously with salt.
2. Finely chop the bacon after removing any rind. Grate the cheese. In a bowl, mix the egg yolks with most of the cheese and plenty of freshly ground black pepper. Set aside.
3. Cook the spaghetti in the boiling water until al dente, following the packet instructions.
4. Lightly crush the garlic cloves. Melt the butter in a wide pan over medium heat, add the bacon and garlic, and cook until the bacon is golden and crisp. Remove and discard the garlic.
5. Reduce the heat to low. Transfer the cooked spaghetti directly into the pan with the bacon, reserving the pasta cooking water.
6. Remove the pan from the heat. Immediately add the egg and cheese mixture and toss quickly so the sauce thickens gently from the residual heat without scrambling.
7. Add a little hot pasta water as needed to loosen the sauce to a creamy, glossy consistency. Season with salt if required.
8. Serve immediately, finished with the remaining cheese and extra black pepper.

instructions_source: editorial-classic