A really iconic dish, so rich, so unhealthy, too good to be true

Ingredients

For the spaghetti

• 200 grams of flour 00
• 200 grams or semolina
• 4 eggs

For the Carbonara sauce

• 230 grams of “guanciale” (or bacon in case you cannot find it) cut into 1 cm high chunks
• 7 egg yolks
• 110 grams of pecorino cheese
• Pepper

Directions

1. Prepare the dough following these instructions then use the chitarra to make the spaghetti. Of course, you can also use packaged pasta; in that case, choose a high-quality brand.
2. In a bowl, blend the yolks and add 80 grams of pecorino cheese, then mix well.
3. Cut the “guanciale” into chunks and brown it in a large pan with the oil.
4. Set aside the “guanciale” and cook the pasta in plenty of slightly salted water.
5. If necessary, add a little cooking water and a few tablespoons of the “guanciale” fat to the egg cream.
6. As soon as the pasta is ready, drain it and put it in the pan with the fat of the “guanciale”, turning it well in the seasoning.
7. Season with ground pepper and add the egg cream and a little bacon, little by little, so as not to cook the egg,
8. Plate by adding the remaining pecorino cheese and guanciale.