Classic spaghetti carbonara

Cook the pasta in boiling water for 7 minutes (approximately, depending on the type of pasta to achieve al dente).

Meanwhile, in a separate bowl, beat the egg yolk with the grated cheese and a little black pepper.

Cut the pancetta into small cubes and heat it in a pan with olive oil. Reserve a small amount of the pasta cooking water and add to the pan (do not water the pan).

Drain the pasta and add it to the pan with the bacon, add a pinch of ground black pepper. Stir the pasta over high heat for one minute to blend the flavors.

Add the egg and cheese mixture to the pan with the heat off, stirring quickly with a wooden spoon until the sauce coats the pasta. Transfer to plate.