Creamy Spaghetti Carbonara

Method

1. Boil the pasta waterBring a large pot of water to a boil and salt it well. Add the spaghetti and cook until 1 minute short of al dente.

2. Render the guancialeMeanwhile, cook the guanciale in a wide, cold skillet over medium heat for 8–10 minutes until golden and crisp. Turn off the heat.

3. Make the egg mixtureWhisk the yolks, whole egg, both cheeses and most of the pepper into a thick paste.

4. Toss the pastaTransfer the spaghetti to the skillet with a splash of pasta water and toss in the fat for 30 seconds.

5. Create the sauceTake the pan off the heat. Pour in the egg mixture and toss quickly, adding pasta water a spoonful at a time until the sauce is glossy and creamy rather than scrambled.

6. Serve immediatelyPlate at once and finish with extra pecorino and black pepper.

Cooking times and temperatures are guides — ovens and stoves vary. Always cook meat, poultry, fish and eggs to safe internal temperatures and check labels if you're cooking for anyone with food allergies. See our disclaimer.