Spaghetti alla Carbonara

Traditionally, carbonara uses guanciale and pecorino romano. However, since it may be difficult to obtain such ingredients, we sometimes use grated parmesan cheese (instead of the pecorino) and pancetta (or very rarely, bacon) instead of the guanciale.

First, boil the spaghetti until cooked.

In the meantime, combine the cheese, egg yolks, whole egg, and pepper in a large bowl.

Next, in a frying pan, add the guanciale and the olive oil and stir fry over medium heat until brown.

Pour 2 ladles of pasta water into the frying pan with the guanciale (so a ladle per serving/ 1 ladle per 200g of pasta), and let emulsify. Once emulsified, turn off the heat and allow the meat to cool down. Once cooled, mix it with the egg and cheese mixture.

Once the pasta is cooked, drain the water and toss it in a strainer so it cools down. Then, combine the pasta with the egg, guanciale and cheese mixture.