Spaghetti Carbonara | 98recipes

Ingredients

• 320 g spaghetti (bronze-cut for better sauce cling)
• 150 g guanciale, cut into 1 cm cubes
• 1 small sprig fresh rosemary
• 3 large egg yolks
• 1 whole egg
• 80 g Pecorino Romano, finely grated (plus extra for serving)
• 1 tsp white miso paste (for a subtle umami boost)
• 1 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil
• Salt, for pasta water
• 1/2 cup day-old bread, cut into small cubes
• 2 tbsp Pecorino Romano, finely grated
• 1 tbsp olive oil
• Fresh parsley, finely chopped, for garnish