Traditional Carbonara recipe

Ingredients (2/3 people)

• Pasta (250g);

• Guanciale (75g);

• Pecorino (75g);

• Eggs (3) (1 whole and 2 yolks);

• Black Pepper;

• Salt.

Timing: 20 minutes

Cut the guanciale into thin rectangular slices and place them in a pan over a low heat for at least 15 minutes.

While the guanciale is slowly cooking, bring a pot of water to the boil. Once it is boiling, add salt.

Place one whole egg and two yolks into a bowl. Then add salt and black pepper.

Add the pecorino to the bowl, then put the pasta into the pot of boiling salted water.

Remove the guanciale slices from the pan and transfer some of the liquid fat to the bowl with the egg mixture. Mix everything together.

When the pasta is almost cooked, add it to the pan and cook it for a minute in the guanciale fat. Turn off the heat. Then pour the contents of the bowl into the pan and stir everything together. Make sure the egg mixture is cooked properly.

Place all the ingredients in a bowl, then top with crispy guanciale, extra pecorino and black pepper.

Enjoy the carbonara!