Spaghetti Carbonara

Add 3 tsp salt to 3 liters of water and bring to a boil. Meanwhile, grate the Pecorino and finely chop the garlic.

Now add the spaghetti to the boiling water and cook according to package instructions. Place a pan on the stove, add the guanciale to the cold pan, render it over medium heat, and fry until crispy. Strain off the rendered fat and set aside. Then briefly fry the garlic with it. Drain the cooked spaghetti, but reserve about 6 tbsp of the cooking water. Now add the pasta to the fried guanciale and garlic and mix everything well together.

Then whisk the egg and egg yolks with the reserved cooking water, the guanciale fat, and half of the grated Pecorino. Season everything with pepper. Transfer the pasta mix to a pre-warmed bowl, then pour the egg-cheese mixture over it and mix quickly with the pasta mix. Finally, sprinkle the spaghetti carbonara with the remaining half of the grated Pecorino, season with pepper, and serve.