Pasta alla CARBONARA

  Whisk the yolks with the grated cheese into a paste. A pinch of salt can be added, but not much, as more saltiness will come from other ingredients.

Slice the guanciale and cut the slices it into 1-2cm strips. Fry it on medium/low heat in a large frying pan, until the strips are somewhat transparent and crisp. Remove from the heat.

Cook the pasta in boiled, generously salted water, according to manufacturer’s instructions for al dente. Before straining the pasta, save a cup of the starchy water.

Strain the pasta and quickly add it to the frying pan with the guanciale (everything away from the heat, from now on). Mix it well with the guanciale and its melted fat. Transfer it to a mixing/serving bowl.

Pour half a cup of the pasta starchy water into the bowl and add the yolk & cheese paste. Now mix the yolk paste and the pasta vigorously, beating to emulsify the paste in the water. If needed, use some more of the pasta water. Soon you will have a yellow creamy emulsion, and it is ready to be served.

If wanted, top with cracked pepper and more grated pecorino.