Pasta Carbonara: the recipe for one of the most popular Italian dish!

published on 2 May, 2018 at 13:00
Do you use only the egg yolks or the whole egg?
INGREDIENTS
6 egg yolks
pepper
50g pecorino cheese
40ml cooking water
150g guanciale (cheek fat) 
300g pasta
DIRECTIONS
1. In a pan, sauté the guanciale over medium heat until crispy.
2. In the meantime, beat the egg yolks, add pecorino, pepper and some cooking water from the pasta.
3. Cook the spaghetti until al dente, strain them and put them into the pan with the guanciale.
4. Remove the pan from the stovetop and add the egg mixture.
5. Mix everything together well and add pepper and a dusting of pecorino cheese before serving.
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