- 150 g Guanciale (cured pork cheek)
- 6 Eggs
- 150 g Pecorino Cheese
- to taste Black Pepper
- to taste Salt
Spaghetti Pasta Carbonara is one of the most representative dishes of Italian cuisine, an emblematic recipe that summarizes the philosophy in full: with a few, simple, beautiful ingredients you can make a dish masterpiece.
The carbonara is a pasta seasoned with guanciale, pepper, pecorino cheese and eggs beaten with other pepper, which must be cooked with the heat of the pasta in the pan.
Today we propose the original Roman recipe of pasta alla carbonara, where the guanciale is the master, in fact, the taste, the fat, we could say the juice of the condiment comes from this little jewel of the art of Norcia.
The guanciale is the part of the pig that starts from the cheek and arrives at the end of the neck which is properly salted and peppery and is seasoned for 3 months.
Bring a large pot of salted water to a boil.
Remove the rind from the guanciale and cut it first into slices and then into strips of about 1cm thick. Pour the pieces into a no-stick pan and cook for about 15 minutes on a medium flame turning occasionally. Take care not to burn it otherwise it will give off a too strong aroma.
Cook spaghetti in boiling water for the time indicated on the package.
Pour the egg yolks in a bowl and add also most of the pecorino cheese provided in the recipe. The remaining part will serve to garnish the Pasta. Add black pepper and mix everything with a hand whisk. Add a tablespoon of cooking water to dilute the mixture and mix.
Drain the pasta al dente directly into the pan with the bacon and stir-fry it briefly to flavor it. Remove from heat and pour the mixture of eggs and pecorino into the pan, stirring quickly. If it is too dry you can add a little cooking water.
Serve immediately the carbonara spaghetti flavoring with the pecorino left and the black pepper.