Pasta Classics - Carbonara

Every decent, or less decent, Italian restaurant has a specific dish in its menu: spaghetti alla carbonara. It comes from central Italy and is one of the famous Italian dishes made using typical central Italian ingredients like guanciale, pecorino, Parmigiano and pasta.

☆ Ingredients for 2

200g thick spaghetti

3 egg yokes

20g pecorino romano

10g Parmigiano Reggiano

60g guanciale (alternatively pancetta)

black pepper

☆ Steps:

1. Cut the guanciale in slices and let it cook at medium low fire in a pan, until the fat melts and starts frying the meat. Once golden let it cool down on a paper towel and keep the melted fat in the pan.

2. Prepare the egg mix with egg yokes, Parmigiano, pecorino and black pepper. Keep it aside.

3. Add the pasta to salted boiling water and let it cook one minute less than indicated on the package

4. Put the pasta in the pan with the melted fat, add 1/2 ladles of cooking water and finish the cooking of the pasta in the pan.

5. Take the pasta off the fire and stir it to reduce the temperature.

6. Add the egg mix and stir gently to form the cream.

7. Chop the crunchy guanciale.

8. Serve the spaghetti garnishing with the chopped guanciale and black pepper