Pasta Carbonara
A classic Roman pasta with crispy pork, egg yolks, and Pecorino
Ingredienti
- spaghetti200 g
- guanciale (o pancetta)150 g
- tuorlo d'uovo3 pz
- pecorino romano (o parmigiano)80 g
- pepe nero (macinato)1 cucchiaino
- sale1 a piacere
Istruzioni
Cook the spaghetti in salted water until al dente; reserve 100 ml of the cooking water.
Cut the guanciale (or bacon) into cubes and fry until crispy.
Whisk the egg yolks with grated Pecorino and black pepper.
Transfer the spaghetti to the pan with the bacon (heat turned off).
Add the egg and cheese mixture; stir quickly. Loosen with the cooking water until creamy.
Serve immediately with extra Pecorino and freshly ground pepper.
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