Camille Gobert

Plan to cook the spaghetti in a large pot of salted water so that they are a bit undercook when the sauce is ready. They should lack 2–3 minutes of cooking at the end of step 5.

Save some ladlefuls of pasta water before draining the pasta.

Heat some olive oil in a deep pan and add the crushed garlic.

When the garlic start to turn golden, add the tuna (crushed with a fork) and the tomato concentrate. Mix and cook for 1–2 minutes on medium heat.

Add the capers and the small dried peppers, mix everything, and keep cooking for at least 5 minutes on medium-low heat.

A bit before draining the pasta, add 1–2 ladles of pasta water into the pan, mix, and cook on high heat until the pasta are ready to be drained. The sauce should have reduced by then.

When the spaghetti are undercooked according to step 1, add the pasta and gently mix everything for 1 to 2 minutes on high heat. You can add some more pasta water at that point, if need be.

The sauce should thicken and stick to the pasta.

Let the pasta cool for a few minutes, then quickly whisk the egg yolks and add them to the pasta. Serve immediately.