Spaghetti alla Carbonara

Steps

1. Start by bringing a large pot of water to a boil.
2. Dice 150g bacon into small pieces. Grate 50g pecorino cheese and mix it with 50g parmesan cheese.
3. In a medium bowl, whisk 6 egg yolks and season with freshly cracked black pepper.
4. Once the water is boiling, add 1 tsp salt and 320g spaghetti. Cook for about 10 minutes or until the pasta is al dente.
5. Crush 2 garlic cloves gently with a knife to release their flavor.
6. In a separate skillet, melt 50g unsalted butter and add the diced bacon and crushed garlic. Cook on medium heat for about 5 minutes until the bacon is crispy and golden.
7. Remove the garlic from the pan and discard it, keeping the heat low under the bacon.
8. When the pasta is cooked, use tongs to transfer it to the skillet with the bacon, allowing some pasta water to mix in.
9. Combine the egg yolk mixture with most of the cheese, reserving a small portion for garnish.
10. Remove the skillet from heat and quickly pour in the egg and cheese mixture, tossing the pasta until it is evenly coated and creamy. If necessary, add a bit of pasta cooking water to achieve the desired consistency.
11. Adjust the seasoning with salt if needed, and ensure the sauce remains moist but not soupy.
12. Serve immediately, twisting the pasta onto plates and sprinkling with the remaining cheese and additional black pepper. If the pasta seems dry, add a splash of hot pasta water to revive the sauce.