High-protein spaghetti carbonara

• 230 g high-protein spaghetti (or chickpea-based pasta)
• 110 g guanciale or thick-cut bacon, diced
• 3 large pasteurized egg yolks
• 1 large pasteurized whole egg
• 240 ml freshly grated Pecorino Romano cheese
• 5 ml freshly cracked black pepper
• Salt for pasta water

1. Bring a large pot of salted water to a boil. Cook the high-protein pasta according to package instructions until al dente.
2. While the pasta is cooking, place the diced guanciale or bacon in a large skillet over medium heat. Sauté until the fat has rendered and the meat is golden and crispy.
3. In a mixing bowl, whisk together the egg yolks, the whole egg, and the grated Pecorino Romano until a thick paste forms.
4. Just before draining the pasta, reserve approximately 1/2 cup of the starchy pasta water.
5. Drain the pasta and add it immediately to the skillet with the meat. Toss well to coat every strand in the rendered fat, then remove the skillet from the heat.
6. Pour the egg and cheese mixture over the pasta. Toss quickly and continuously, adding small splashes of the reserved pasta water to emulsify the sauce until it is thick, creamy, and glossy.
7. Stir in the freshly cracked black pepper and serve immediately.

Serve in warmed shallow bowls. Garnish with an extra dusting of Pecorino Romano and a final crack of black pepper. For a complete high-protein meal, pair with a side of grilled chicken strips or sautéed green peas.