Pasta alla Carbonara
Pasta alla carbonara - The original Italian recipe is prepared with the guanciale (cured pork jowl), egg yolks (1 egg yolk for each diner), a whole egg, grated pecorino, preferably Roman PDO, salt and pepper.
350 g spaghetti 12.35 oz 100 g guanciale cured pork jowl 3.5 oz 75 g grated Roman Pecorino cheese 5 tbsp 4 egg yolks 1 whole egg salt and pepper
Cut the guanciale into small pieces.
Brown it in a pan.No need for oil, the guanciale is already fat, greasy on its own.
Beat the eggs in a bowl, season with pepper and 3/4 of Pecorino, then stir to mix thoroughly.
Cook the pasta al dente, drain and sauté in a hot pan to season it well with the fat from the guanciale.
Add a little cooking water.
Turn off the heat and submerge with the beaten and stirred eggs, continuing to add the rest of the pecorino.
Pay attention to the consistency, which must be creamy, but not liquidy.
Serve, sprinkle with freshly ground pepper, and...