Cards

Carbonara

• 1200 gSpaghetti
• 450 gGuanciale, cut into 1 cm strips
• 18Egg yolks
• 300 gPecorino Romano, finely grated
• 9 gBlack pepper, coarsely ground
• 300 mlreserved pasta water
• 4 lWater for the pasta
• 30 gSalt for the water