Pasta carbonara (the real recipe)

Ingredients

• 120g (raw weight)Spaghetti or rigatoni
• 120gGuanciale or smoked lardons
• 3Egg yolks + 1 whole egg
• 60gGrated pecorino romano (or parmesan)
• Black pepperGenerous, freshly ground
• SaltFor pasta water

Steps

1. 1

   Cook the pasta al dente in heavily salted water. Reserve 2 ladlefuls of pasta water.

2. 2

   Cook the guanciale in a large pan over medium heat until lightly crisp. Remove from heat.

3. 3

   Whisk together the egg yolks, whole egg, pecorino, and plenty of black pepper in a bowl.

4. 4

   Drain the pasta and add to the pan with the guanciale, off the heat. Pour the egg-cheese mixture over and toss vigorously, adding pasta water a spoonful at a time to create a creamy sauce. Never put back on the heat.

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