Spaghetti Carbonara

Here is a more detailed version of the recipe, but to make this it goes like this…
 
Ingredients
 
* Salt
* Hot pasta water (reserved)
* Egg yolks
* Black pepper
* Guanciale (an Italian cured meat)
* Spaghetti
* Pecorino Romano cheese
 
Steps
 
1. Cut the guanciale into strips and brown the guanciale for 2 minutes in a pan, until crisp, then turn off the heat and leave to cool.
2. Bring a large pot of water to a boil. Add salt. Cook the pasta, setting aside 2 ladles of the hot pasta water. Cook the spaghetti until al dente and strain.
3. Meanwhile, mix the egg yolk and cheese together. Set aside.
4. Pour 1 ladle of the reserved hot water into the frying pan with the cooled guanciale, then transfer the pasta to the same pan and mix together. Slowly add the remaining ladle of hot pasta water to the yolk and cheese mixture stirring rapidly until it becomes a creamy consistency.
5. Pour the creamy egg mixture over the hot spaghetti with guanciale. Mix until the spaghetti is coated in the silky, creamy sauce. Do not mix over heat as you do not want the eggs to scramble.
6. Serve the spaghetti alla carbonara hot with freshly ground black pepper.