Yes, you may now know, but if you cook carbonara with onions, mushrooms
or, God forbid, heavy cream, you're doing it WRONG.
Let's try to make it the right way this time, the
Italian way!
For two portions you'll need:
Your fav type of pasta - 160 g
Pecorino or similar hard cheese - 100 g
Guanciale or bacon - 120 g
Egg yolks - 70 g (around 4 pieces)
Black pepper
How to cook:
Boil pasta in salted water for as long as stated on the package.
Meanwhile, fry guanciale on a frying pan without oil till brown and
cryspy. Remove from the pan and mince into small pieces. In a separate
bowl mix egg yolks, grated cheese and black pepper, add some pasta water
to emulsify the mixture. When the pasta is ready, mix it with the emulsion
on your warm frying pan with guancialle fat and serve on plates. Sprinkle
with minced guancialle and black pepper.
