Ingredients for 4 people:
320 gr of spaghetti
150 gr of “guanciale” (bacon)
4 egg yolks
Spaghetti alla Carbonara
To prepare the spaghetti carbonara, start by heating a pot of salted water to cook the pasta. In the meantime, remove the rind from the “guanciale” (bacon) and cut it first into slices and then into strips about 1 cm thick. The leftover pork rind can be used to fry the bacon in its own fat, without adding oil (then remove it).
Place the pieces of guanciale in a non-stick pan and fry over medium-high heat until golden brown, being careful not to burn them, otherwise they will give off too strong an aroma. In the meantime, immerse the spaghetti in boiling water and cook until al dente.
Meanwhile, pour the egg yolks into a bowl. Add the pecorino cheese (if you do not have pecorino, you can use parmiggiano) and season with black pepper. Mix everything with a whisk until a smooth cream is obtained.
When the “guanciale” is done, transfer to a small bowl and set aside. Pour a ladleful of the pasta water into the pan along with the fat from the “guanciale”.
Drain the pasta “al dente” directly into the pan with a little more cooking liquid. Stir briefly for flavor. Remove from the heat and pour the egg and pecorino mixture into the pan. Stir quickly to mix. To make it creamy, you can add a little of the pasta cooking water if necessary. Add the guanciale , stir one last time and serve the spaghetti alla carbonara immediately, adding pecorino cheese on top and a pinch of black pepper.
It is recommended to eat the spaghetti carbonara as soon as possible.
The guanciale should not brown too much, otherwise it may release a bitter taste.
Ecco come come si fanno i veri spaghetti alla carbonara!