Perfect Italian Carbonara
- 2 egg yolks
- 4 tbsp olive oil
- 1/3 cup roman pecorino cheese
- 4 strips guanciale bacon
- pinch black pepper
Beat with a fork the eggs together with the cheese, salt and a lot of black pepper, and set aside.
Heat up the olive oil and fried the guanciale bacon it in a pan at medium heat till is crispy
Cook the spaghetti al dente, strain and reserve one cup of the pasta water
Toss together pasta and the guanciale in the hot pan, add the cup of water and pour the egg mix over the top and mix quickly and well.
serve with extra cheese on top
Serving: 1yield | Calories: 692kcal | Carbohydrates: 85g | Protein: 23g | Fat: 27g