Spaghetti Carbonara [100% italian]

Ingredients

• Pecorino Romano

  Italian Classics Imported Grated or Shredded Cheese - Wegmans

  50g

• Bacon

  Raw, cured pork

  150g

• Spaghetti

  Dry pasta, enriched

  320g

• Pepper

  Spices, black

  2 dash or 0.2g

• Egg yolk

  Raw, fresh

  6 large yolk (separated from white) or 102g

• Salt

  Table

  2 dash or 0.8g

Directions

1. Boil salted water for the pasta in a large pot
2. Remove any skin from the bacon or guanciale. Cut the bacon or guanciale first into slices and then into 1cm strips.
3. Put the bacon or guanciale into a non-stick pan and roast on medium fire for about 15 minutes, being careful not to burn the bacon or guanciale. Cook until golden.
4. Put the pasta into the pot, and cook it according to the packet instructions, until al dente.
5. Combine the egg yolks, a few dashes of black pepper and 3/4 of the pecorino cheese into a bowl, and whisk together until creamy. Add a tablespoon of cooking water into this mixture to make it more liquid.
6. Once the bacon or guanciale is cooked, remove from fire but keep in the pan and set aside.
7. Once the pasta is cooked, put the bacon or guanciale back on high fire to warm up the pan, strain the pasta, keep a few spoons of cooking water aside, and pour the pasta directly into the pan with the guanciale, sautee well to absorb all the fat from the pan.
8. Remove the pan with pasta and bacon or guanciale from the fire and let cool for a few moments. Pour the egg-cheese-pepper mixture onto it, and mix well. The key here is to make sure the egg mixture is added off the heat to prevent it from curdling. If needed, you can make the pasta more creamy by adding a spoon or two of cooking water into the pasta.
9. Serve immediately and add the remaining pecorino cheese on top, as well as more black pepper to your liking.

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