Spaghetti carbonara

Bring well-salted water to a boil. Cook spaghetti until al dente. Save some pasta broth, it may be needed, drain the rest.

Slice the pancetta.

While the pasta is cooking, heat the pan and fry the pancetta until golden, then remove from heat.

Place the yolks in a bowl.

Add grated cheese to the yolks.

Whisk the yolks with grated cheese until smooth.

Return the pan with pancetta to low heat, add about 50 ml of pasta broth.

Add the spaghetti there and mix well until the boiling stops. Most of the water should evaporate.

Remove the pan from the heat and add the yolks with cheese, stirring quickly until the yolks thicken. If the sauce seems too thick, add a bit more pasta broth.

Season with salt and pepper to taste, serve.