Carbonara for Two
Barilla Spaghetti n5
Salt and black Pepper
Cook the spaghetti in a large pot of salted boiling water, as per instructions on the box.
Recommend adding 1 teaspoon salt per litre of water.
Cut the Guanciale into strips and gently brown in a large fry pan without adding oil.
Beat the egg yolks, add the Pecorino cheese and two tablespoons of the pasta cooking water.
Add freshly ground black pepper.
When the pasta is cooked al dente, drain and place in the pan with the Guanciale.
Take the pan away from the heat for a good minute.
Then add the beaten egg yolks.
Finally add a tablespoon of cooking water for a creamy finish.
Sprinkle with Pecorino cheese and black pepper as required.