Spaghetti carbonara

Heat the water and add a fair amount of salt.

Cut the pancetta into cubes and brown in a hot pan with a drizzle of olive oil; blot off some of the rendered fat with a paper towel if wanted.

Cook the pasta, without overcooking.

Grate the cheese; beat three yolks and one whole egg, adding the cheese gradually, and season with ground black pepper (no salt).

Cook the pasta al dente: if the packet says 11 minutes, cook 10 and check.

Drain quickly and stir well with the pancetta.

Transfer to a clean bowl, add the egg sauce, adjust with a splash of hot pasta water and more cheese if needed, and season with more black pepper.