Spaghetti Carbonara

Ingredients

• • 400g spaghetti
• • 150g pancetta, diced
• • 3 eggs
• • 2 egg yolks
• • 80g pecorino, finely grated, plus extra to serve
• • Black pepper
• • Salt

Method

1. Cook the spaghetti in well-salted boiling water until al dente, reserving a cup of pasta water before draining.
2. While the pasta cooks, fry the pancetta in a dry pan until crisp and golden.
3. Whisk the eggs, egg yolks and pecorino together with plenty of black pepper.
4. Add the drained hot pasta to the pancetta pan off the heat and toss.
5. Pour in the egg mixture, tossing constantly, adding splashes of reserved pasta water until glossy and creamy.
6. Serve immediately with extra pecorino and black pepper.