Mario Falcone Snr’s spaghetti carbonara
- 500g spaghetti
- 5 rashers Extra Special Oak Smoked Dry Cured Streaky Bacon, chopped
- 4 eggs, yolks only
- 100g Extra Special Parmigiano Reggiano, grated
Bring a large pan of water to the boil and cook the pasta for 10-12 minutes, under tender. Reserve 150ml of the cooking water from the pan, then drain well.
While the pasta is draining, cook the bacon in a deep-sided frying pan, over a medium heat, until crisp.
In a bowl, stir together the egg yolks and grated Parmesan. Add a splash of the reserved pasta water and mix well.
Reduce the heat on the frying pan to low. Add the drained pasta and the rest of the reserved water, then stir well.
Take the pan off of the heat and pour in the egg mixture, stirring constantly to coat the spaghetti. Season with freshly ground black pepper and serve immediately.