Cards

Carbonara

• 200 gSpaghetti
• 75 gGuanciale, cut into 1 cm strips
• 3Egg yolks
• 50 gPecorino Romano, finely grated
• 1.5 gBlack pepper, coarsely ground
• 50 mlreserved pasta water
• 4 lWater for the pasta
• 30 gSalt for the water