Carbonara

Boil the pasta in medium salted water (1tbsp/l)

Dice the guanciale finely and heat it up with a dash of olive oil in a pan. When the fat has rendered, add thinly sliced garlic and fry on medium heat until the guanciale is crispy and the garlic just starts to take some colour.

In the meantime, in a large bowl, whisk together grated Grana, egg, cream, cracked black pepper, and optionally a small handful of chopped parsley.

Toss the spaghetti in the pan with the guanciale, garlic and a bit of the pasta water until evenly coated

Add the hot pasta mixture to the bowl with the sauce and mix well until the egg starts to set and evenly coats the pasta

Serve with more grated Grana and chopped parsley