Spaghetti alla carbonara

The creaminess of a real carbonara comes not from cream but from the emulsion of the egg and the cheese. Its secret is the heat turned off and quick movements – this way it turns silky, not scrambled egg. From a few ingredients, heavenly.

1. Cut the 120 g of guanciale (or pancetta) into small cubes, and over a medium heat fry it slowly crisp, so its fat renders out.

2. Meanwhile mix the 3 egg yolks with the finely grated 80 g of pecorino cheese, and season it with plenty of freshly ground pepper.

3. Cook the 200 g of spaghetti in plenty of salted water al dente.

4. Put the drained pasta into the pan with the meat (set aside a little of the cooking water), and mix it together.

5. Take it off the heat, and with quick movements stir in the egg-and-cheese mixture; if needed, loosen it with a little hot cooking water, so it becomes creamy and silky.

6. Serve it immediately, sprinkled with extra pecorino and pepper.

Tip: Always add the egg mixture with the pan off the heat – the residual heat of the hot pan is enough to make it creamy, but the flame would curdle the egg.