Spaghetti Carbonara with Long Pepper & Pancetta

Ingredients

500g spaghetti

8 egg yolks

125g pancetta, diced

½ cup grated Pecorino cheese

  Long pepper – fresh ground

¼ cup finely chopped fresh parsley

Directions

Crisp up the pancetta in a cast iron pan. Put it aside in a bowl.

Whisk egg yolks with a ladle of cold water. Set aside

Bring a pot of water to a boil and cooked the pasta as instructed.

Drain the pasta, reserving the cooking water, and put the pasta in the bowl with the egg yolks. Mix, adding small amounts of the reserved cooking water until you've reached your desired consistency.

Add pancetta, cheese and top with long pepper and parsley.