Original spaghetti carbonara

Cook the spaghetti al dente in salted water according to the instructions. Once the pasta is in the water, fry the guanciale (or pancetta) over a medium heat – make sure it does not get too crispy. In a bowl, mix the egg yolks with the whole eggs, the freshly grated pecorino, and some black pepper. Strain the pasta (but keep some of the pasta water aside) and immediately add the pasta to the pan with the meat. Turn off the heat, stir in the egg and cheese mixture and about 100 ml of the pasta water. Sprinkle with some freshly ground pepper before serving.

Tip: The pasta water, the pecorino, and the guanciale as well as pancetta contain enough salt so that you do not need to season the carbonara with additional salt.