Spaghetti alla Carbonara
- ¾ Lb Spaghetti (Bronze drawn)
- 6 Medium egg yolks
- black pepper
- 150g Guanciale
- 50g Pecorino Romano
To prepare spaghetti alla carbonara, start by placing a pot with salted water on the stove to cook the pasta. In the meantime, remove the rind from the guanciale and cut it first into slices and then into strips about 1/4in thick. The leftover rind can be reused to flavor other preparations.
Pour the pieces of guanciale into a non-stick pan and brown for about 10 minutes over medium-high heat, be careful not to burn it otherwise it will release too strong an aroma. Meanwhile, dip the spaghetti in boiling water and cook them al dente. Meanwhile, pour the egg yolks into a bowl.
Add Pecorino and season with black pepper. Mix everything with a hand whisk, until you get a smooth cream.
In the meantime, the guanciale should be cooked; turn off the heat and using a ladle take it out of the pan, leaving the cooking juices inside the pan. Transfer the guanciale to a small bowl and set aside. Pour a ladleful of water from the pasta into a pan, along with the fat from the guanciale.
Drain the pasta al dente directly into the pan with the cooking sauce. Sauté it briefly to flavor. Remove from the heat and pour the egg and Pecorino mixture into the pan. Stir quickly to combine.
To make it nice and creamy, if needed, you can add a little cooking water from the pasta. Add the guanciale, mix one last time and immediately serve the spaghetti alla carbonara adding more pecorino and a pinch of black pepper on top.