FAT KID CARBONARA

Egg yolk does the heavy lifting here — no cream, just that slow, glossy cling that turns a bowl of spaghetti into something you eat too fast.

• Spaghetti, cooked just past al dente.
• Crispy prosciutto, fried until it shatters.
• Smoked bacon, cut thick and rendered down.
• Raw egg yolk, stirred in off the heat.
• Parmigiano, grated fine and folded through.

It's carbonara by feel rather than by rule — the pan comes off the flame before the yolk goes in, so the sauce stays silky instead of scrambling, and the two cured meats bring salt, smoke and crunch in the same bite. Rich, but the kind of rich you finish. Contains: gluten, eggs, dairy.