Spaghetti Carbonara (Spaghetti alla Carbonara)

Ingredients for 4 persons
360 gr. (12.69 oz.) Spaghetti

60 gr (2.11 oz) Guanciale (Pork cheek)

80 gr (2.82 oz) Parmesan cheese

80 gr (2.82 oz) Pecorino cheese

4 Eggs

1 Teaspoon black pepper

Extra virgin olive oil

VIDEO RECIPE
Spaghetti Carbonara (Spaghetti alla Carbonara)

Pour the extra virgin olive oil into the frying pan, add a handful of diced guanciale* (per person) 1 teaspoon of black pepper which season the sauce, and put the pan on a low heat
Meanwhile crack the whole egg (1 per person) into a dish, beat it with a fork, add a pinch of black pepper, 1 tablespoon of fresh grated pecorino (ewe's cheese) half tablespoon of parmesan and beat it again amalgamating all ingredients
Now put spaghetti into a pot of boiling salted water, 90-110 Gr. (3.17-3.88 Oz.) per person

Continue to cook the guanciale on low heat until becomes crispy. Once guanciale is crispy, to make a tender pasta, add a little pasta cooking water into the pan, the starch of the water helps to amalgamate all ingredients. Turn off the heat and wait the end of the pasta cooking time

Once Spaghetti are cooked "al dente", before drain, place the pan on the stove and heat the sauce.
At this point drain the pasta and put it into the pan, add a little more pasta cooking water, take the cheese/egg mixture, beat it again and pour into the pan
Stir slowly, sautè, add a little pecorino cheese, a little parmesan cheese and a little more pasta cooking water. Stir again over low heat, and if the pan is too hot remove it from heat
Transfer the pasta to a serving dish garnished with a little pecorino and a parmesan, add the sauce all over spaghetti and serve

*Guanciale is traditionally used to make the real and classic Carbonara recipe, if you don't find guanciale use a good quality bacon or pancetta.

Please, try it without cream or other ingredients and you'll taste the difference, enjoy your meal!