The carbonara as it should be done
For 4 guests:
400g of pasta
200g of guanciale
4 egg yolks + 2 entire eggs
200g of pecorino (or a mix of pecorino and parmigiano regiano for a milder taste)
Cut the guanciale into small strips (about 3-4 mm thick) . Put it in a cold frying pan and cook over medium-low heat for about 4–5 minutes, stirring frequently so it gets nicely golden. When golden, add a spoon of could water and let it quickly evaporate. Turn off the heat, keep all the rendered fat in the pan.
Make the egg mixture. In a bowl, whisk the yolks + 2 whole eggs with the finely grated Pecorino (or pecorino/parmigiano mix) and freshly ground black pepper. Do not add salt as the guanciale and cheese are already salty.
Bring water to the boil in a large pan, and salt it lightly. Cook the pasta following the cooking time on the packaging. Before draining, reserve at least one large cup of pasta water.
Combine pasta and guanciale, directly into the pan with the guanciale and its fat. Toss thoroughly. If the pan has cooled completely, warm it very briefly, then take it off the heat before adding the eggs.
Add a tablespoon or two of hot pasta water to the egg-and-Pecorino mixture and pour this mixture over the pasta. Stir vigorously. Add pasta water little by little until the sauce becomes glossy, silky and creamy. The residual heat cooks the eggs without scrambling them.
Finish immediately. Add the crispy guanciale, more Pecorino and plenty of black pepper. Serve straight away.
