Carbonara
Ingredients
Pasta 500g
4 Eggs
Guanciale 200g
Pepper
Pecorino or Parmigiano Reggiano
Preparation
Cook the water in a pot until boiling point.
While the water is cooking, cut the guanciale and cut it in rectangles and cook them in the pan (no oil needed, guanciale is mostly fat).
Mix the egg yolks into a little bowl. Add pepper and grated Parmigiano/Pecorino (Pecorino is saltier, be careful). Mix almost into a paste.
When the water is cooking, add salt and pasta. Cook until it's "al dente".
When the pasta is done, before draining it, use a ladle of the water to warm up the mix of egg yolks.
Throw everything into a pan, cook it and stir it for 2 minutes
