Spaghetti carbonara

• 1 u Egg (whole)
  Swaps (2)
• Salt (for the pasta water)
• 2 teaspoons Black pepper (freshly ground)
• 4 u Egg Yolks
• 400 g Spaghetti
  Swaps (2)
• 80 g pecorino (Romano, finely grated)
• 150 g Guanciale (or cured pancetta)

Instructions

1. 1

   Bring a large pot of salted water to the boil (less salt than usual, as the guanciale and cheese are already salty). Remove the rind from the guanciale and cut it into strips about 5 mm thick.

2. 2

   Brown the guanciale in a wide frying pan with no oil over medium-low heat until the fat renders and the outside is crisp. Turn off the heat and leave it in the pan with its fat.

   8 min

3. 3

   In a bowl, beat the yolks, the whole egg, most of the pecorino and the pepper into a thick cream.

4. 4

   Cook the spaghetti for one minute less than the packet says. Before draining, save a glass of the cooking water.

   9 min

5. 5

   Tip the pasta into the guanciale pan, off the heat, and toss so it is coated in the fat. Wait half a minute until it stops steaming hard.

   1 min

6. 6

   Add the egg cream and a splash of cooking water and keep tossing the pasta until the sauce is glossy and coats it. If it gets too thick, add more water; if it is runny, keep tossing. Serve at once with the rest of the pecorino and more pepper.

   2 min