Sweeter Carbonara

Put a pot full of water on the stove and bring it to a boil. In the meantime, cut the guanciale into strips not too thin and let it brown in a hot pan for about 3 minutes, until it is crispy. Then turn off the heat and take care of the egg cream.

In a large bowl, beat 4 yolks and one whole egg with a fork. Add the grated pecorino, a pinch of salt and freshly ground pepper. Continue beating for a few minutes to blend all the ingredients well. When the guanciale has cooled, you can add it to the eggs.

All that's left is to cook the pasta: put the spaghetti in water and cook it, stirring often.

When they are ready, before draining them, take a ladle of cooking water and set it aside in a deep dish or bowl. Drain the spaghetti and pour them into the bowl with the eggs, the guanciale and a little cooking water, then mix everything. When the sauce is well blended, you can bring the spaghetti to the table, not before grating more pecorino and pepper on top.