Soy-Glazed Carbonara

Ingredients

• 200 g spaghetti
• 100 g pancetta or bacon, diced
• 3 egg yolks
• 50 g pecorino romano, finely grated
• 1.5 tbsp soy sauce
• 1 tsp black pepper, freshly cracked
• 2 cloves garlic, minced(optional)
• 60 ml reserved pasta water

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the spaghetti until al dente, about 10 minutes. Reserve 60 ml pasta water before draining.

2. 2

   While the pasta cooks, whisk the egg yolks, grated pecorino, and black pepper in a bowl until smooth.

3. 3

   Heat a skillet over medium heat and render the pancetta (with garlic, if using) until crisp, about 5 minutes. Remove from heat.

4. 4

   Add the hot drained pasta to the skillet and toss with the pancetta fat. Stir in the soy sauce.

5. 5

   Off the heat, quickly pour in the egg-cheese mixture, tossing vigorously while adding splashes of pasta water until a glossy, creamy sauce coats the noodles, about 2 minutes.

6. 6

   Serve immediately with extra pecorino and black pepper.