Carbonara Pasta III

By Maverick19

This version is considered a more authentic version.

Ingredients

• 500 g (1 Lb.) bucatini or spaghetti
• 100 g (1 cup) finely diced guanciale (bacon or pancetta can substitute)
• 3-5 egg yolks, finely beaten (or 2-4 whole eggs)
• 100 g (1 cup) of finely grated Pecorino Romano (plus extra for sprinkling)
• very generous twist of freshly ground peppercorns
• sprinkling of sea salt
• splash of olive oil

Preparation

Step 1

1. Fry the guanciale cubes in a splash of olive oil until the desired crispiness is reached. Remove from grease and set aside.
2. In a large saucepan or pot, bring your water to a boil. Add salt to your water before boiling. Once the water is boiling, add the pasta to the saucepan. Cook to al dente.
3. Whisk together the egg yolks, cheese, pepper and salt and keep aside until the pasta is cooked.
4. Working quickly!, when the pasta is al dente, drain it, reserving a ladleful of the cooking water. Place the guanciale in the pot that you just cooked the pasta in.
5. Immediately toss the steaming pasta in the pot with the guanciale and stir in the eggy mixture. If the sauce is too thick, add the ladleful of cooking water to it, one tablespoon at a time.

Remember that only the residual heat of the pasta cooks the eggs, otherwise you will end up with scrambled eggs. Serve immediately with a sprinkling of pecorino and enjoy with a full-bodied red wine.