SPAGHETTI CARBONARA WITH ÈCACIOEPEPE SAUCE

Serves 4

Cook the spaghetti in plenty of boiling salted water. Meanwhile, in a pan, brown the diced guanciale, remove the melted fat and add the Ècacioepepe sauce, with a little of the pasta’s cooking water. Drain the spaghetti and add them to the sauce, toss for a minute, remove from heat and add the yolks. Dish up and garnish with some freshly ground black pepper.