Recipe: VICKI RAVLICH-HORAN | Images: ASHLEE DECAIRES

A cross between cacio e pepe and carbonara, this is a super satisfying pasta that you can whip up at a moment’s notice.

500g spaghetti
5 large egg yolks
1 large egg
300g grated Meyer Black Pepper Gouda
salt and extra cracked pepper

In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water.

In a large bowl, beat the egg yolks with the whole egg, the cheese and half a teaspoon of salt. Very gradually whisk in half a cup of the reserved cooking water.

Place the pasta pot back on the heat with the oil. Add back the pasta and quarter of a cup of the reserved pasta cooking water. Cook, tossing, until the pasta is hot. Take off the heat and add in the egg and cheese mixture. Stir vigorously until creamy, adding more cooking water if needed. Season with salt and pepper and serve immediately.

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