It is also known that the spaghetti carbonara were born during the Second World War when the Americans brought in large quantities bacon and powdered eggs, which were part of military meals, by the inspiration of Roman cooks this dish was born so simple and yet very very tasty.
1 fresh organic egg per person
90 gr spaghetti per person the best one is the Italian from Gragnano.
Pecorino and Parmesan cheese 30 gr. per person
100 gr. of Guanciale (pork cheek) from Norcia. Please do not use bacon that is
Skimmed Milk or cream if you like or even better use only the hot pasta water
pepper and sea salt
a spoon of wine vinegard
Put a saucepan containing plenty of water to boil, moderately salty, because the result of out carbonare pasta is very tasty sauce already with bacon and cheese.
Meanwhile, cut the guanciale into small cubes or strips, put it in a pan without adding oil and leave it on the fire until the fat becomes transparent and slightly crisp, then add the spoon of vinegard to make it more crispy. Remove from heat and let cool slightly.
Remeber to throw away the oil from the guanciale otherwise pasta will be too heavy in your stomach…!
Meanwhile, beat the eggs yolks in a bowl.
Than beat Parmesan and Pecorino cheese with the skimmed milk or cream or water from the pasta that is boiling.
Add more salt and pepper if you are using the milk or milk cream.
Mix well all with the aid of a whip, then add the bacon.
Dropped the pasta and when it is ready, without skipping over the fire, drain and pour into the bowl and mix it together with the previously prepared sauce, than add the yolks.
Serve the spaghetti carbonara immediately and if necessary add more cheese and freshly ground black pepper .
Pay attention: The beaten eggs should never be combined with the dough on the fire, as this would cause the cooking of egg omelette obtaining an effect: the eggs must in fact be joined immediately after draining the pasta, trying to avoid them come into contact with the pot too hot.