Delicious & Creamy Spaghetti Carbonara

Ingredients:

Method:

Put your egg yolks in a bowl and grate in your parmesan, season with pepper then mix well and set to one side.
Slice your rashers into bite size pieces and set aside.
In a pot of salted water, cook your pasta until al dente.
In a large pan cook your rashers in some olive oil until they begin to crisp up.
Drain your spaghetti , keeping about half a cup of the pasta water for the sauce. Add the pasta to your pan the rashers are cookingin, toss and remove from heat.
Pour in your egg mixture and half cup of pasta water and mix well for about a minute. Removing the pan from the heat stops the egg from scrambling. Add some more pasta water if needed , the sauce should be glossy.
Serve and top with some parmesan and an extra twist of pepper.