Spaghetti alla carbonara
- ¾ lb spaghetti
- 5 oz guanciale (or bacon)
- 4 egg yolks
- 3 ½ oz Pecorino cheese , romano
- salt and black pepper
In a bowl, beat the egg yolks with a pinch of salt and a little of the Pecorino cheese.
Bring a pot of well-salted water to a boil.
Cut the bacon into slices about 1/12 inch thick (2mm) and then into strips, or dice them. In a skillet, cook the bacon until lightly browned.
Cook the spaghetti in the boiling water until al dente. Drain the pasta, reserving some of the cooking water. Transfer the pasta to the skillet with the bacon and cook briefly, stirring. Remove from the heat and add the beaten egg yolks and a little of the cooking water, and stir for about 30 seconds.
Add the remaining Pecorino, stir again, and serve immediately.
* “Guanciale” – a special Italian meat from Lazio region prepared from pork cheek– you can also use Bacon.