Spaghetti carbonara is a typical dish of Rome. Prepared with simple ingredients, eggs, pecorino and guanciale (bacon), with a strong taste, they are an exceptional first course that has conquered the world. It is usually prepared with spaghetti or rigatoni.
Ingredients
For 4 servings
- 320 gr spaghetti or tortiglioni
- 150 gr guanciale
- 50 gr di pecorino romano
- 3 Yolks
- salt and pepper
Method
Cut the guanciale into strips, about 2 centimeters in diameter.
In a bowl, beat the egg yolks with the grated pecorino, add 40 ml of water. Mix with a whisk so that the eggs become frothy. Salt and pepper.
Put a high-sided pot on the stove with plenty of salted water. When it comes to a boil, throw in the pasta.
Meanwhile, cook the guanciale in a non-stick pan without oil, let it brown over low heat until it becomes crispy (7/8 minutes). Drain the pasta when it is still al dente, keeping a little of the cooking water, then put it in a bowl. Season it with the bacon and its fat. It is important that the pasta is seasoned off the heat.
Add the egg mixture and mix well without making lumps. If necessary, add a little cooking water. Serve immediately the hot pasta sprinkled with pecorino and a freshly ground black pepper.
