Spaghetti alla carbonara recipe, the real one!
400 g of spaghetti
150 g of pecorino romano (or parmesan)
200 g of guanciale (dried pork cheek like ham)
freshly ground black pepper
Bring at least 4 liters of salted water to a boil.
Cut the guanciale into small sticks, brown them in a high-sided pan or a wok until they are golden brown. Reserve in the pan.
In a bowl, beat the eggs into an omelet, pepper generously (carbonara = carbon color) and add the pecorino. Mix well.
Cook the spaghetti in salted boiling water.
! Before draining, keep a large bowl of pasta cooking water aside.
Drain the spaguetti when they are al dente, still very al dente, (even more than you think because we will finish cooking in the pan).
Transfer the spaghetti to the pan with the guanciale, return to the heat over low heat, add the egg and cheese mixture, mix well.
Add a little cooking water to 'relax' the pasta, continue cooking gently for a few moments, stirring vigorously.
An emulsion must be created between the eggs, the water and the cheese. The result must be creamy (as a reminder, no fresh cream!) And can never turn into an omelet!
Season well (black pepper of course - carbonara reminder = charcoal).
Serve with a red owl, simple Giandon type (Il Farneto).