La Carbonara
  • Cooking Time: 20 min
  • Servings: 4
  • Preparation Time: 10 min
  • 320 g Spaghetti
  • 2 Egg Yolks
  • 1 Egg
  • 100 g Cheek Lard (in Italy we call it Guanciale)
  • 20 g Pecorino Romano
  • 20 g Parmigiano
  • Salt
  • Pepper
  1. Start with the mean ingredient: in a bowl add the egg yolks, the egg, the cheeses, a pinch of salt, peper and mix it.
  2. Secondly, dice the Cheek Lard and cook it in a hot pan without oil until the fat of the "Guanciale" will not be melted. Turn off the stove and let it stay for some second
  3. Meantime, boil the water for the pasta: when the bubbles start to appear, add a handful of salt and the "Spaghetti". Than wait the
  4. cooking time indicated on the package. When it's ready, drain the pasta. Keep the cooking water aside.
  5. Now add the pasta and the "Guanciale" in the bowl with egg yolks and stir until you create a creamy sauce. If needed, add the cooking water for mix better. Serve with a sprinkling of Pecorino and a grated pepper.
A piece of Rome in your plate. It's a really easy and savory recipe, perfect for any event. The Carbonara made from an italian girl: beware of imitations !!!