Pasta Carbonara

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

Cook the spaghetti in boiling salted water according to the package instructions.

Meanwhile, whisk the egg yolks in a bowl over a bain-marie with half of the pecorino and a tablespoon of the fat released from cooking the guanciale. Let the sauce rest for a moment.

Once the spaghetti is cooked, drain it and stir it into the egg mixture until it becomes creamy. Add a little hot water if necessary.

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

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

Serve the spaghetti carbonara immediately. The spaghetti is best served warm, but not too hot. Enjoy your delicious spaghetti carbonara!