Carbonara

1: Grate pecorino and Parmesan finely into a bowl.

2: In a separate bowl, add the eggs + egg yolk. Combine eggs with cheese in the same bowl, whisking continuously. Set aside.

3: Toast peppercorns in a saucepan for a couple of minutes until aromatic. Grind them in a grinder and add a pinch to your bowl with cheese + eggs.

4: In the same sauté pan, cook the pancetta until golden brown and crispy, then set aside.

5: Cook spaghetti in boiling salted water until al dente.

6: Once spaghetti is finished, place cooked pasta directly into the bowl of eggs + cheese mixture using tongs.

7: Add the cooked pancetta/guanciale and any grease left in the pan.

8: Mix with tongs until the sauce emulsifies and coats the pasta completely. If you want it creamier, add a bit more pasta water.

9: Season with more pepper and serve.

10: Garnish with more grated cheese + pepper and enjoy!