Spaghetti Carbonara

Bring 2.5 liters of water with 1 tablespoon salt to a rolling boil.

Cook 200g spaghetti for 1 minute less than the package time, scoop 240ml pasta water into a cup to reserve, then drain.

Mix 3 egg yolks, 50g Parmesan, and 1 teaspoon coarsely ground pepper in a bowl until smooth.

Add 150g bacon to a pan over medium-low heat and render slowly for 8-10 minutes until the fat is fully released and the bacon turns crispy golden. Do not rush this step. Turn off the heat.

Add the hot drained spaghetti directly to the pan with the heat off.

Toss quickly with tongs so every strand is coated in the rendered fat. Work within 30 seconds before the pan cools completely.

Once the pan has cooled to below 85-90C, pour in the egg-cheese mixture all at once.

Toss continuously with tongs for at least 30 seconds without stopping. If the pan is too hot, the eggs will scramble.

Add the reserved pasta water one tablespoon at a time, tossing after each addition, until the sauce has the right consistency to cling to every strand in a glossy coating. If too thin, toss 30 seconds more; if too thick, add a bit more pasta water.

Plate and serve immediately.

The carbonara sauce firms as it stands, so do not delay serving.