Pasta carbonara

• 340 grams of spaghetti, bucatini or fettuccine
• 4 teaspoons The Spice Club Italian spice mix
• 5 large egg yolks
• 60 grams Parmesan cheese, grated, plus extra for serving
• 2 tablespoons extra virgin olive oil
• 115 grams bacon, diced
• The Spice Club Topping (optional for garnish)
• Salt and pepper to taste

Step 1: Cooking Pasta

• Bring a large pot of water to the boil.
• Add the pasta and cook according to package directions until al dente. Reserve 1 cup of cooking water and drain the pasta.

Step 2: Mix Cheese and Eggs

• While the pasta is cooking, in a bowl combine the egg yolks, grated cheese and The Spice Club Italian seasoning mix. Stir well and set aside.

Step 3: Fry Guanciale/Pancetta

• Heat the olive oil in a large skillet over medium heat.
• Add the bacon and cook until crispy and golden brown, about 5-7 minutes.
• Remove the pan from the heat.

Step 4: Combine Pasta and Sauce

• Add the drained pasta to the pan with the fried bacon and stir well so that the pasta is coated with the fat.
• Add a little of the reserved cooking water to the pasta and stir well.
• Add the egg and cheese mixture and quickly stir into the hot pasta, creating a creamy sauce. Add more cooking liquid to thin the sauce if necessary.

Note: If the spaghetti has cooled down too much, the sauce will not thicken, but if the spaghetti is too hot, the eggs will curdle. Therefore, do not put the pan back on the heat.

Step 5: Serving

• Season with salt and pepper.
• Serve the pasta carbonara immediately, sprinkled with extra grated cheese and a little The Spice Club Topping