The real Italian pasta: Carbonara

Carbonara recipe for four people.

Ingredients:

• 400 grams of “spaghettoni”, which is a bigger version than normal spaghetti;
• 100 grams of “guanciale”: pork cheek, which is very tasty and very tender
• 3 very fresh eggs
• 60 grams of parmisan or pecorino cheese
• olive oil
• Salt and pepper

Let’s cook!

Let’s start by boiling the water for the pasta. When the water is boiling, put some salt.
Notice: you have to put 10 grams per litre of salt in the pot! Immediately then put the spaghettoni in the water.
Don’t forget to stir the pasta every 1 or 2 minutes.

Now let’s concentrate on the guanciale:

Cut it in big chunks.
The only thing to do now, is to put some olive oil in a hot pan and put the guanciale in it.
This is also how to prepare the sauce that will give a big taste to your pasta.

Next take a bowl, put the three eggs in it, and for some extra creamy taste add one more yolk. Now let's start blending, and while you do it, add parmisan or pecorino cheese, salt and pepper. Continue blending the eggs for 2 minutes.

After 5-6 minutes the guanciale in the pan will be crisp and golden, so you can reduce heat slightly.

When pasta is ready, drain it and put it in the pan with the guanciale. Start mixing them, and as soon as pasta cools down, add the cream of eggs that we made before.
Be careful: when you put the eggs in the pan, you must be quick to mix everything, or the eggs will cook on top of pasta because of the heat!

Put everything on a plate, and add the magic touch: parmisan or pecorino cheese on top of pasta.

This is a simple recipe to prepare the only real carbonara.
And now… Enjoy your meal!!