Sun-dried tomato carbonara

Prep time: 10 minutes

Cook time: 15 minutes

Difficulty: Medium

Ingredients for 4 people:

• 320 g spaghetti
• 200 g guanciale (cured pork cheek)
• 4 egg yolks
• 80 g grated Pecorino Romano cheese
• Salt
• Ground black pepper
• Sun-dried tomatoes in olive oil

Preparation:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook al dente according to package instructions.
2. Meanwhile, in a non-stick pan, cook the guanciale over medium-high heat until golden and crispy. There's no need to add oil as the bacon will release its own fat.
3. In a bowl, whisk the egg yolks with the grated Pecorino cheese. Add a pinch of salt and plenty of ground black pepper. Mix well to obtain a smooth cream.
4. Drain the al dente spaghetti, reserving some of the cooking water.
5. Transfer the spaghetti to the pan with the crispy bacon and mix well to distribute the bacon evenly.
6. Remove the pan from the heat and add the egg yolk and cheese mixture. Stir vigorously to combine the ingredients. Gradually add a couple of tablespoons of the spaghetti cooking water to make the carbonara creamy.
7. Take the jar of sun-dried tomatoes in olive oil and drain them from the preserving oil.
8. Arrange the spaghetti carbonara on serving plates and garnish with the sun-dried tomatoes, scattering them over the spaghetti.
9. Serve immediately and enjoy the spaghetti carbonara with the delicious sun-dried tomato garnish.

The sun-dried tomatoes in olive oil will add a touch of flavor and texture to the classic spaghetti carbonara. Enjoy your meal!