Lemon Carbonara

Cook the spaghetti in boiling salted water. When they have been cooking for a few minutes, set aside some of the water.

Prepare the Carbonara cream with: the egg, the yolks (always use one yolk per person + one whole egg for every two people), a pinch of pepper, the grated cheese and the grated rind of a lemon. Do not add the white part or the juice because they give it a bitter taste.

Drain the spaghetti or pasta you have chosen, mix with the cream (do it in the same pot in which the pasta was cooked, but away from the heat so that the egg does not cook), if you see that it is dry, add a few tablespoons of pasta water.

Serve on plates and garnish with more black or white pepper and a little more grated peel.