Cards

Carbonara

• 400 gSpaghetti
• 150 gGuanciale, cut into 1 cm strips
• 6Egg yolks
• 100 gPecorino Romano, finely grated
• 3 gBlack pepper, coarsely ground
• 100 mlreserved pasta water
• 4 lWater for the pasta
• 30 gSalt for the water