Spaghetti alla carbonara

All the carbonara lovers: if you like it you shouldn’t put cream on it, if you like it you shouldn’t put cream on it, if you like it you shouldn’t put cream on it…
Oh, oh, oh
Oh, oh, oh, oh, oh, oh
Oh, oh, oh
Oh, oh, oh
Oh, oh, oh, oh, oh, oh
Oh, oh, oh

Carbonara is the most “reinvented” (read: murderered) Italian recipe all around the world (yes, even more than pizza – I am talking to you, Hawaiian pizza lovers, you weirdos).

So, before we start with the ingredients and the recipes, I will list what you don’t need:

-cream
-ham
-mushrooms (really guys? really?)
-parmesan
-oil

Carbonara is a very simple dish, with few ingredients and very basic steps, and like most Italian recipes you don’t need to overthinking about it.

Ingredients for 2 people:

-Pasta spaghetti 200g
-egg yolks 3
-guanciale 100/120g
-grated pecorino romano 50g
-salt
-pepper

Recipe:

1) cut the guanciale in little squares and put them in a pan (low-medium temperature), until crispy. Do not overcook it. Do not put any oil, it will roast with its own fat
2) put the yolks in a bowl, mix them with the pecorino and pepper as you like
3) add to the yolk mixture one or two tablespoons from the boiling water of the pasta
4) in the meantime cook the pasta (this is crucial, do not have the pasta ready without having done step 2)
5) drain the pasta and put it in the pan with the guanciale, stir a little bit for extra taste
6) turn the heat off and add the yolk mixture to the pasta with guanciale. Stir energetically, don’t let the yolks become solid, carbonara is supposed to be creamy, you don’t want scrambled eggs or a frittata!

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