Spaghetti Carbonara

Ingredients

• 400g spaghetti
• 150g guanciale or pancetta, diced
• 3 large eggs plus 1 yolk
• 75g pecorino romano, grated
• Freshly cracked black pepper
• Sea salt for the pasta water

Method

1. Boil the spaghetti in well-salted water until just al dente, reserving a mug of starchy water.
2. Crisp the guanciale in a dry pan over medium heat until the fat renders and the edges brown.
3. Whisk eggs, yolk, pecorino, and a heavy hit of black pepper into a paste.
4. Toss hot drained pasta with the pork off the heat, add the egg mix, and loosen with pasta water until glossy.