Light spaghetti carbonara

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Eggs1
• Guanciale20 g
• Pecorino15 g
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Bring a pan of water to the boil for the pasta; once boiling, salt it lightly, as the guanciale and pecorino are already salty.
2. Meanwhile, remove the rind from the guanciale and cut it into strips about 1 cm wide. Put it in a cold pan with no added fat and render it over medium heat for 5–6 minutes, until the fat is translucent and the meat is crisp; turn off the heat and leave it in the pan.
3. Finely grate the pecorino and whisk it in a bowl with the egg and plenty of freshly ground black pepper until you have a thick cream.
4. Drop in the durum wheat spaghetti and cook for one minute less than the packet time (about 9 minutes), until al dente; before draining, save a ladleful of the cooking water.
5. Drain the pasta into the guanciale pan, still off the heat, and toss for 30 seconds so it picks up the fat.
6. Pour in the egg cream and stir vigorously, adding a little cooking water, until it becomes a glossy sauce that coats the spaghetti. Keeping the heat off is the secret: if the pan is too hot the egg scrambles. Serve at once with another grind of pepper.