🍝 Truffle Carbonara

Ingredients

• 400g spaghetti
• 200g guanciale
• 4 egg yolks
• 1 whole egg
• 100g pecorino romano
• Black truffle shavings
• Freshly cracked black pepper
• Salt

Method

1. Cook pasta in well-salted boiling water until al dente.
2. Render guanciale in a cold pan until crispy. Remove from heat.
3. Whisk egg yolks, whole egg, and pecorino with plenty of black pepper.
4. Reserve 1 cup pasta water. Drain pasta and add to pan with guanciale.
5. Off heat, pour egg mixture over pasta. Toss vigorously, adding pasta water to achieve silky sauce.
6. Finish with truffle shavings and extra pecorino.