Who doesn’t like carbonara? Maria is practically obsessed with it. She has been fond of it since she was a little girl but with short pasta because she did not like spaghetti (one of the many phases) and without guanciale. Now she eats it with spaghetti, full of guanciale and the eggs must be creamy but not scrambled: but do you understand who I deal with every day? I have my worst clients under my same roof. I’m kidding, I like that she has her own specific tastes and that above all she knows what she wants on her plate as well as in life.
Ingredients for 2 people
150 gr of spaghetti or short pasta such as mezze maniche
A 100 g slice of guanciale
30 gr of grated Parmesan cheese
30 gr of grated pecorino Romano
Cook on the stove with plenty of water and bring to a boil. In a non-stick pan, brown the guanciale without adding other seasonings, it will throw out plenty of it. In a bowl, mix the egg yolks with the cheeses and pepper, add a little of the fat that released the guanciale. Salt the water and put in the pasta. When it is cooked but al dente, strain it, holding aside the usual glass of water. Dip the pasta into the pan with the guanciale and sauté over low heat, add half a ladle of water and then the cream of eggs and cheese, continue to sauté and if you see that it is too dry, add a little more cooking water. Turn off the heat to prevent the egg from clotting and stir a little more until all the pasta is wrapped in this yellow and tasty cream.
Serve and enjoy your meal.