Spaghetti Carbonara

Ingredientes

1. 1

   Grate the Parmesan and Pecorino into a bowl, setting a little of each aside for serving.

2. 2

   Add the egg yolks to the cheese with a very generous amount of black pepper - carbonara should be assertively peppery - and whisk to a thick paste. Set it aside. The leftover whites freeze well for meringue.

3. 3

   Chop the bacon into small pieces and thinly slice the garlic. Add the bacon to a frying pan over a medium heat.

4. 4

   As the bacon begins to brown, drop the spaghetti into a large pan of well-salted boiling water.

5. 5

   Once the bacon is crisp, add the sliced garlic and let it soften. If the garlic or bacon starts to catch, add a spoonful of the starchy pasta water.

6. 6

   A minute before the pasta is ready, while it is still quite al dente, ladle out some of the cooking water - about 1 1/2 ladles per person - and set it aside.

7. 7

   Drain the pasta and tip it into the pan with the bacon and garlic. Add about half a ladle of pasta water per person and cook together over a medium heat until the water has evaporated and the pasta is silky, then take the pan off the heat.

8. 8

   Let it cool for a minute, long enough that the pan will no longer scramble the eggs, then stir through the egg and cheese mixture with another half ladle of pasta water per person.

9. 9

   If it looks too thick, loosen it with a little more water; it should be silky smooth. Serve with the reserved cheese and another twist of black pepper.