Carbonara, a triumph of flavours






Pecorino cheese


Olive oil

Put a pot of salted water on the stove to cook the pasta.

In the meantime, cut the guanciale into slices and then into strips about 1cm thick, keeping the fat aside.

Pour the pieces of guanciale into a non-stick pan and brown for about 10 minutes over medium-high heat.

Drop the spaghetti into boiling water and cook them al dente.

While the spaghetti is cooking, prepare the eggs : pour the yolks into a bowl, add the pecorino and season with black pepper .

Mix everything with a hand whisk, until you get a smooth cream.

Once the guanciale is cooked, transfer it to a bowl and keep it aside, freeing the pan.

Pour a ladleful of cooking water into the pan and add the previously reserved fat.

Drain the pasta and then toss it in the pan to flavor it.

Remove from the heat and pour the egg and pecorino mixture into the pan.

Stir quickly to mix then add the guanciale, stir one last time and your carbonara is ready!