Carbonara 
Carbonara
A symbolic dish of Italian cuisine, capable of bringing everyone together when eating it, but dividing opinions when discussing the original recipe.
Carbonara
A symbolic dish of Italian cuisine, capable of bringing everyone together when eating it, but dividing opinions when discussing the original recipe.
Cooking Instructions
- 1
Clean the piece of guanciale, remove the rind, and cut it into medium-sized cubes, about 1/2 inch on each side. Heat a non-stick pan and sauté the guanciale. You won't need oil, as it will release fat during cooking. Once golden on all sides, turn off the heat and save the excess fat.
- 2
Fill a pot with water and bring it to a boil, then cook the spaghetti WITHOUT BREAKING THEM! Be sure to lightly salt the water, as the sauce is already quite salty.
- 3
Now let's move on to the eggs. As we know, eating unpasteurized eggs can be a problem, so we'll pasteurize them ourselves. The process is very quick and easy. In a bowl suitable for a double boiler, beat the yolks and the filtered guanciale fat. If you prefer, you can also do this with an electric whisk.
- 4
Bring water to a boil in a small pot, and once it reaches a boil, place the bowl on top without letting it touch the water, otherwise the eggs will scramble. Add the grated Pecorino and continue to mix until you get a creamy texture, then remove from heat.
- 5
If the mixture is too thick, add one or two tablespoons of pasta cooking water. The mixture should be shiny and creamy.
- 6
Once the spaghetti is cooked, toss it with the guanciale, place it in a large bowl, and add the cream and plenty of freshly ground black pepper (freshly ground is better). Mix well, plate, and sprinkle with Pecorino and more black pepper.
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