Creamy and simply delicious spaghetti alla carbonara.

Ingredients for 2-3:

• 150g guanciale
• 100-150g pecorino romano cheese
• 3 yolks
• Hot cooking water
• Salt
• Freshly ground black pepper

Directions:

1. In a mixing bowl, whisk together egg yolks, pecorino romano cheese and pepper.
2. In a pre heated skillet, add guanciale and cook, stirring, until lightly browned.
3. Meanwhile, boil pasta in salted water until just shy of al dente, about 2-3 minute less than package recommends.
4. Add hot cooking water to the guanciale, scraping up any browned bits on bottom of pan.
5. Using tongs, transfer pasta to sauce, along with 1/4 cup pasta cooking water.
6. Cook over high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles.
7. Remove from heat, add the yolk’s mix and stir rapidly to incorporate. Season to taste with more pepper. Serve right away.