Carbonara vera

Step 1/6

• grater

Finely grate the parmesan and pecorino

Step 2/6

• 500 g spaghetti
• salt

• large pot
• wooden spoon

Cook spaghetti in a large pot of salted water until al dente or according to package instructions, approx 8 minutes. Reserve about 100ml of the pasta water and drain.

Step 3/6

• olive oil
• 200 g Guanciale or Pancetta (cubed)

• large skillet
• knife

Add 1 table spoon olive oil to a large skillet on medium heat. Sauté guanciale or pancetta until crisp and fat is rendered

Step 4/6

• pepper
• 50 g Parmesan cheese
• 50 g Pecorino cheese
• 8 egg yolks

• bowl
• whisk

In a bowl mix the egg yolks with half the parmesan and pecorino and a few grates of pepper. Beat until combined

Step 5/6

• pasta water

• ladle
• large skillet

Transfer pasta along with a ladle of the reserved pasta water to the skillet with the guanciale or pancetta. Add the egg mixture, quickly mixing everything together making sure the eggs don’t scramble. Stir and toss until the mixture forms a smooth and creamy sauce that covers the pasta. Add some pasta water as needed