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 pasta 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.
