Pasta carbonara
=============== 2024-02-25


Inspired by: Mangiare Ridere
and How to Make SPAGHETTI CARBONARA

Comment: Originally a rustic dish, it is likely that egg whites were also included. Nowadays we prefer to use only the yolks.
We use one (yolk of) egg per person plus 1 extra egg yolk "for the dish". No need to salt the egg yolk mixture, the other ingredients are all already salted.
We use a little of the pasta water to loosen the sauce, so we finish the sauce just before the pasta is finished cooking. Also, in order not to "cook" the egg yolks, do not pour boiling water over the yolks.


Ingredients: (per serving)
------------

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


Preparation:
------------

Start the pasta in a large pot.

In a small salad bowl, place the egg yolks (no whites).
In the yolks put enough pepper. Then slowly add, while beating, the finely and freshly grated pecorino. If the mixture is too thick, don't worry, we will thin it with the pasta cooking water when it is ready.

Meanwhile, in a pan large enough to also contain the pasta, brown the guanciale previously sliced into thin lardons (no need for oil for the guanciale - a little EVOO for the pancetta).

Lower the heat.

When the pasta is just al-dente, put it in the pan with the lardons, using pasta tongs, without draining it too much.

Add a small ladle of pasta water (not boiling) to the eggs and mix until creamy and smooth.

Pour the egg mixture over the pasta, and mix well. Finish cooking the pasta over low heat so as not to cook the eggs. If necessary add a little more pasta water.

Serve immediately with some pepper.