True Italian Carbonara

Foreword

The difficulty of this recipe is in the timing. Your guanciale, your pasta and your sauce have to be ready at pretty much the same time. It all starts when your salty water starts to boil.

Step 1a

Put your spaghetti (200g) in the boiling water and cook them until they are al dente. It usually takes ~10min.

Step 1b

Slice your guanciale (100g) and put them in a large non-stick pan at medium heat. No need for oil as the fat of the guanciale will be enough. Let it cook for 5 to 10 minutes while turning them from time to time until they are browned and crispy.

Step 1c

You can now take care of the sauce. Crack your eggs (3) and keep the yolks in a bowl. Add your Pecorino Romano cheese (50g) and the black pepper (1/2tsp). Stir quickly with a fork to get a creamy sauce.

Step 2

Your spaghetti and guanciale are ready. Start by turning off the heat from the large pan.

Now don't drain the spaghetti, instead you need to use cooking spoons or pliers to get your spaghetti from the pot into the pan with some dripping water. The excess hot water on the spaghetti will help with cooking the egg yolk from the sauce.

Step 3

Immediately pour the sauce over the hot spaghetti and guanciale and start stirring. Stir continuously until you get a smooth and creamy texture and serve immediately to avoid overcooking the eggs and transform them into scrambled eggs.

The third step is a little complicated but if you have followed the directions so far, the temperature should be just right to prepare your sauce. Enjoy your tasty meal !