Authentic Pasta Carbonara
- 1/2 a handful linguini (about 80 to 120 grams)
- 1 piece egg yolk
- 1 espresso cup Parmesan cheese, grated
- 1 teaspoon ground black pepper
- 1/2 espresso cup boiling pata water
- 1 pinch salt
- 1 dash olive oil
Cook your linguini. Set aside some pasta water and strain. Pour a dash of an olive oil on your noodles and toss.
Place pasta water, egg yolk, cheese and the pepper in a bowl and quickly whisk with an eggbeater.
Pour sauce on hot pasta, toss, and serve immediately.