Spaghetti Carbonara with Salchichon Iberico Bellota

1. Cook spaghetti to al-dente and retain about 45ml of the starch water. 
    
2. In a large bowl, combine eggs, egg yolks and Parmigiano and mix well. Season with pepper.
    
3. In a pan on low heat, add some oil and Salchichon Iberico Bellota and fry. 
    
4. Set aside the salami when it gets crispy. 
    
5. With the heat still off, add some more oil to the pan and remove scorch marks. Add about 45ml of the starch water from the spaghetti. Season accordingly.
    
6. Add the cooked spaghetti to the pan and combine well.
    
7. With the heat still off, add carbonara sauce to the pan then turn heat to medium. 
    
8. Stir and combine until thickened.
    
9. Top with crispy salami pieces and drizzle truffle oil over.

Recipe by Pick Salami