Recipe for 2-3 people

Ingredients:

300 g spaghetti or rigatoni pasta
100-150 g di Guanciale (cured pork cheek) or pancetta in case you can’t find any.
50 g pecorino
50 g parmigiano reggiano
3 free range egg yolk
1 free range whole egg
Freshly ground black pepper

Quick tip before you start cooking:

Find the best and most fresh egg that you can.
When pasta is boiled in water and it’s ready, don’t let it sit in its water or in the colander for a long time. It will cook more and it’s the hot pasta steam that helps the eggs cook. That’s why it’s important to drain and immediately mix it with the egg mixture.
There is no cream or milk in the original Carbonara. The art of making a best carbonara is how you will be balance the egg and cheese mixture to achieve a silky cream.

Method:

Put a big pot of salted water to boil.
Meanwhile place a frying pan on medium heat, add the Guanciale in a pan and cook until, crispy and wee cooked. Set aside. (if you use pancetta (bacon) add a drizzle of olive oil because it has less fat respect the guanciale)
Add the pasta to the pot of boiling water, stir 2-3 times and cook until al dente.
Meanwhile, in a big bowl whisk the eggs and add the pecorino and the parmiggiano, stir and season with freshly ground black pepper. Then add the guanciale with 1 tablespoon of its fat in the egg mixture.
Before draining the pasta, save about 1 cup of pasta water.
Drain the hot pasta and immediately pour it over the egg mixture, quickly stir the pasta and add little bit of pasta water into the carbonara if needed to achieve a silky and creamy sauce.
Serve the carbonara immediately.