- 400 g of Chitarra Pasta Armando
- 240 g of bacon
- 6 egg yolks
- 140 g of Pecorino Romano
- Pepper
To prepare your Carbonara pasta, start by cutting the guanciale into strips about ½ cm thick and browning it in a pan over low heat, without adding any fat. Once it has released most of its fat and is crispy, turn off the heat.
Boil the pasta in plenty of lightly salted water.
Meanwhile, in a bowl, whisk the egg yolks with the black pepper and pecorino cheese. You'll get a fairly thick cream to which you'll need to add a tablespoon of the melted guanciale fat and a splash of the pasta cooking water (making sure to let it cool slightly before adding it!).
Drain the pasta al dente and toss it in the pan with the guanciale over the heat to flavor it.
At this point, turn off the heat, remove the pan from the hot burner and add the egg yolk and pecorino cream.
Mix quickly, add a final sprinkling of pecorino, a grating of pepper and… enjoy!
