Pasta carbonara

Heat a cast iron pan over medium heat and slowly fry the guanciale until the fat becomes soft and melts, and the meat becomes crispy and tasty. Once it is golden brown, remove the guanciale from the pan and keep it warm. Keep the melted fat for the rest of the preparation.

Boil the spaghetti in boiling salted water according to the instructions on the package.

Meanwhile, beat the egg yolks in a bowl au bain-marie with half of the pecorino and a tablespoon of the fat that was released when baking the guanciale. Let the sauce rest for a while.

As soon as the spaghetti is cooked, drain and stir in the egg mixture, so that the whole becomes creamy. Add a little hot water if necessary.

Then add the crispy guanciale to the pasta and mix everything well.

Finally, sprinkle the dish with the remaining pecorino and freshly ground pepper.

Serve the spaghetti carbonara directly. The spaghetti is best when it is served hot, but not too hot. Enjoy your delicious spaghetti carbonara!