Spaghetti alla Carbonara

Ingredients

• 320 g spaghetti
• 150 g bacon
• 6 egg yolks
• 50 g Pecorino cheese
• 1 tsp black pepper
• 1 tsp salt

Steps

1. Bring a large pot of salted water to a boil for the spaghetti.
2. Finely chop the bacon. Grate the Pecorino cheese. In a medium bowl, whisk the egg yolks with most of the Pecorino and a generous amount of black pepper; set aside.
3. Cook the spaghetti in the boiling water according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
4. While the pasta cooks, fry the chopped bacon in a large skillet over medium heat until golden and crispy. Remove from heat.
5. Add the cooked spaghetti directly to the skillet with the bacon. Quickly pour in the egg and cheese mixture, tossing vigorously with tongs to coat the pasta. The residual heat will cook the eggs without scrambling them.
6. Add a few tablespoons of reserved pasta water as needed to create a creamy sauce. Serve immediately, garnished with remaining Pecorino and black pepper.