The real Carbonara pasta (made in Roma)

It is said that pasta carbonara was born during the war: the Americans had bacon and the Italians had eggs and pasta… what a spectacle! For each person it is considered to use one egg plus an extra egg at the end.
Usually is used a long pasta.

Ingredients for 5 people:

-500g(17.63 oz) of pasta

-6 egg yolks

-200g(7.05 oz) of parmesan

-400g(14.11 oz) of bacon/guanciale

-pepper

Preparation:

1) Put the water to boil in a pan.

2) Remove the rind from the bacon/guanciale, then cut everything into strips.

3) Place the cut bacon/guanciale without oil in a pan. Let it cook then place it on absorbent kitchen paper to absorb the excess fat. Don’t throw away the fat from the pan because it will eventually be used for seasoning.

4) Place the egg yolks with a little pepper and parmesan in a bowl and mix everything well.

5) When the water boils, add the salt and then the pasta. When there are 3 minutes left until the pasta is cooked, remove 4/5 tablespoons of the cooking water and keep it aside.

6) Drain the pasta and then place it in the pan where you cooked the guanciale and where there is still melted lard, add the mixture with the egg yolks, mix, add a little cooking water until the pasta is completely cooked.

Serve the pasta carbonara hot.

Buon Appetito!!