SPAGHETTI CARBONARA

Ingredients

• 30 ml olive oil, to drizzle

• 6 garlic cloves, roughly chopped

• 250 g pancetta

• 1 extra large egg yolk

• 1 egg yolk

• 1/2 cup Parmesan, finely grated

• 1/2 cup pecorino cheese, grated

• freshly ground black pepper to taste

• salt to taste

• 500g spaghetti, cooked until al dente, for serving

Cooking Instructions

1. Cook the spaghetti in a large pot of salted water.

2. In a hot frying pan, heat the olive oil and garlic until the garlic turns golden brown.

3. Discard the garlic and add the pancetta/guanciale to the pan.

4. Fry until crisp and golden.

5. In a bowl, beat the eggs with the pepper, salt and cheeses.

6. When the spaghetti is cooked, add it to the pan with the pancetta and pour in the egg mixture.

7. Work quickly and toss the spaghetti with the bacon and egg mixture until the spaghetti is well coated and the sauce is creamy. If the pasta looks a little dry, add a few tablespoons of the pasta’s cooking water.

8. Serve with extra pepper and cheese.

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