Carbonara

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: CARBONARA:

200g of spaghetti

75g of Parmesan , or Pecorino Romano, finely grated, plus extra to serve

3 egg yolks

75g of pancetta , or guanciale, cut into lardons

1 garlic clove , minced

salt

black pepper

Directions at greatitalianchefs.com

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