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Spaghetti carbonara: the real recipe
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The real recipe for spaghetti carbonara
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Put a pot of water on the stove. Do not salt the water before it begins to boil.
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Slice the guanciale after removing the rind and brown it in a pan. Be careful not to let it burn.
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As soon as the water comes to a boil, salt it wait a few seconds for it to come back to a boil and throw in the spaghetti
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Place the egg yolks (only the yolk) in a bowl. One and a half eggs per person and start beating them.
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Add pecorino romano cheese to the yolks and beat with a fork or whisk to make the cream smooth.
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When cooked, sauté the spaghetti with the guanciale in the pan but without the egg
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Grind black pepper, add it both while beating the egg and at the end along with more pecorino romano cheese.
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Transfer everything to a serving bowl and only then add the egg otherwise it will cook.
