Spaghetti alla Carbonara

Instructions

1. 1

   To prepare spaghetti alla carbonara, start by putting a pot of salted water on the stove to cook the pasta. In the meantime, remove the rind from the guanciale and cut it into slices first, then into strips about 1 cm thick. The remaining rind can be reused to flavor other dishes.

2. 2

   Place the pieces of guanciale in a non-stick pan and brown over medium-high heat for about 10 minutes, being careful not to burn it, otherwise it will release a too strong aroma. Meanwhile, put the spaghetti in the boiling water and cook al dente. In the meantime, place the egg yolks in a bowl.

3. 3

   Add the Pecorino cheese and season with black pepper. Mix everything with a whisk until you get a smooth cream.

4. 4

   In the meantime, the guanciale will be cooked; turn off the heat and, using a ladle, remove it from the pan, leaving the cooking juices in the pan. Transfer the guanciale to a small bowl and set aside. Add a ladle of pasta water to the pan, along with the fat from the guanciale.

5. 5

   Drain the pasta al dente directly into the pan with the cooking juices. Briefly sauté it to flavor it. Remove from heat and pour the egg and Pecorino mixture into the pan. Mix quickly to combine.

6. 6

   If needed, add a little pasta cooking water to make it creamier. Add the guanciale, mix one last time and serve the spaghetti alla carbonara immediately, adding more Pecorino cheese on top and a pinch of black pepper.