Classic Carbonara

1. Boil water for the pasta. Once the water starts to boil, add sea salt and add spaghetti.
   
2. Meanwhile, break the egg in a large bowl. Season with freshly cracked black pepper. Then add parmesan and peccorino. Mix with a fork or a pair of tongs just until the yolk breaks. Set aside.
   
3. On medium heat, heat some oil on a pan. Then add the diced guanciale. Fry until crispy.
   
4. When the pasta is ready, drain and quickly add to the bowl containing the egg. Mix pasta well with a pair of tongs. Meanwhile, retain the pasta water in the pot and keep on low heat.
   
5. Add the hot guanciale to the pasta and mix well with a pair of tongs.
   
6. Now place the bowl of pasta above the pot of pasta water (double boil/ bain marie). Keep mixing until the sauce turns creamy.

Recipe by Chef Lorenza Pavan & Oso Grillery