Ingredients
For the Carbonara
- 320 g fresh pasta
- 150 g guanciale (or bacon)
- 6 egg yolks
- 50 g Pecorino Romano cheese, grated
- Salt to taste
- Black pepper to taste
Instructions
Prepare the Guanciale
Remove the rind from the guanciale and cut it into slices, then into strips about 1 cm thick.
Cook the Guanciale
Place the guanciale in a non-stick pan and cook over medium heat for about 10–15 minutes until crispy, taking care not to burn it. Once ready, turn off the heat and set aside.
Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta until al dente.
Prepare the Cream
In a bowl, combine the egg yolks with most of the grated Pecorino Romano cheese. Season with black pepper and mix well. Add a spoonful of pasta cooking water to create a smooth and creamy consistency.
Combine the Pasta
Drain the pasta and transfer it directly into the pan with the guanciale. Toss briefly to coat with the rendered fat.
Finish and Serve
Remove the pan from heat and add the egg and cheese mixture, stirring quickly to create a creamy sauce without scrambling the eggs. Serve immediately, topped with the remaining Pecorino and a generous grind of black pepper.