Pasta carbonara
=============== 2015-xx-xx

Inspired by: Mangiare Ridere

Comment: Originally a rustic dish, it is likely that egg whites were also included. Nowadays we prefer to use only yolks.
We use one (yolk) egg per person plus 1 extra egg yolk "for the dish".


1 egg per person plus 1 extra (see text)
50 g guanciale or pancetta pp.
50 g pecorino romano pp.
100 g pp spaghetti or spaghettoni.


Cook the pasta in a large pot.

In a bowl put the egg yolks (no whites).
In the yolks put a little salt (not too much the other ingredients are already salty), and enough pepper. Then add slowly, beating continuously, the finely and freshly grated pecorino. Beat vigorously until the egg+pecorino mixture is homogeneous.

Meanwhile, in a skillet large enough to also hold the pasta, brown the guanciale previously cut in thin thin lardons (no oil needed for the guanciale - a little EVOO for the pancetta).

Lower the heat.

The pasta should be al dente. The pasta will continue to cook a little in the final step.
Put the pasta in the pan with the bacon bits without draining it too much.

Add 3 or 4 spoonfuls of the pasta water to the eggs and mix until creamy.

Pour the egg mixture over the pasta, and mix well. If necessary add a little more pasta water.

Serve immediately.