Welcome to the GialloZafferano kitchen! I'm Sonia and today we'll be preparing a classic pasta dish from the Lazio region: Spaghetti alla Carbonara. Let's look at the ingredients we'll be using: • Four egg yolks + 1 egg • 100 g/a half cup of grated Pecorino Romano cheese • 150g/5.5 oz of diced guanciale or a good quality smoky bacon • 320g/12 oz of spaghetti • Two tablespoons of extra virgin olive oil • Freshly ground black pepper OK. Let's see how it's done. The first thing you'll need to do is to boil your spaghetti in lightly salted water at a steady boil. Keep the salt low because both the meat and the pecorino cheese are already quite salty. The next step is to sauté the guanciale in a thin layer of olive oil. Once the guanciale is golden and crispy, take it off of the heat and leave it to cool for a few minutes. In a bowl, I've put the four egg yolks plus the whole egg. Now, whisk them together until completely mixed. Add the grated Pecorino, mix it in well, and after add the black pepper. If the sauce seems to be too dense, you can thin it by adding some of the water from the pasta a little bit at a time. Here we are. Now add the guanciale which has, by this time, cooled a little. Mix everything together, and with that, the sauce is ready. It's time to drain the pasta. When you drain, leave the pasta a little moist -- don't get rid of all of the water. This will help to thin out the sauce so it coats all the pasta. Now, mix it together, and once the pasta's coated, serve it right away. Here's our lovely Spaghetti alla Carbonara. Bye, from Sonia and GialloZafferano and see you in the next video-recipe!