Sort ingredients
evelines1999
QR Code
Listen
Pdf
Start by putting a pot of salted water on the stove to cook the pasta.
Remove the rind from the guanciale and cut it first into slices and then into strips about ⅜-inch thick.
Place the pieces of guanciale in a non-stick pan and brown them for about 10 minutes over medium-high heat.
Plunge the spaghetti into the boiling water and cook them al dente.
Pour the yolks into a bowl.
Add the Pecorino and season with black pepper.
Blend everything with a hand whisk until you obtain a smooth cream.
Turn off the heat and using a slotted spoon, remove the guanciale from the pan, leaving the cooking base in the pan.
Transfer the guanciale to a small bowl and set it aside.
Pour a ladleful of pasta water into the pan, along with the guanciale fat.
Drain the pasta al dente directly into the pan with the cooking base.
Toss it briefly to flavor it.
Remove from the heat and pour the egg and Pecorino mixture into the pan.
Mix quickly to combine.
To make it creamy, if needed, you can add a little pasta cooking water.
Add the guanciale, mix one last time, and serve the spaghetti carbonara immediately, adding more Pecorino on top and a pinch of black pepper.