Instructions

1. Cook the pasta: To prepare the Carbonara Pasta, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions.
2. Prepare the guanciale: Meanwhile, remove the rind from the guanciale and cut it into 1 cm thick strips. In a non-stick pan, sauté the guanciale over medium heat for about 15 minutes, stirring occasionally to avoid burning.
3. Make the egg and cheese mixture: In a bowl, whisk together the egg yolks with most of the grated Pecorino Romano, saving a bit for garnish. Add a generous amount of freshly ground black pepper and a tablespoon of pasta cooking water to help loosen the mixture.
4. Toss the pasta with the guanciale: Once the pasta is al dente, drain it and add it directly to the pan with the guanciale. Toss everything together briefly over low heat to combine the flavors.
5. Finish the carbonara: Remove the pan from the heat and pour in the egg and cheese mixture. Stir quickly to blend everything together without scrambling the eggs—the sauce should be smooth and creamy.
6. Serve: Serve the carbonara immediately, garnish with the remaining Pecorino Romano and add an extra sprinkle of black pepper. In just a few simple steps, you can make this authentic Italian Carbonara at home. Enjoy your meal!