Spaghetti alla Carbonara
2 egg yolks (medium)
3/4 cup – 80g pecorino romano
1 tbsp – 7g black pepper
1/2 tsp – 2.5g lard
1/4 cup – 45g pork jowl guanciale
3/4 cup – 80g spaghetti
Grate the pecorino romano cheese finely.
Put the 2 egg yolks in a small bowl, add the pecorino and the ground pepper and mix, pouring 1-2 ladles of the pasta cooking water to obtain a smooth cream.
Meanwhile, toss the spaghetti in slightly salted water.
Melt the lard in a pan and heat it well. Add the guanciale cut into strips and sauté for a few minutes. The guanciale should brown but not become too crunchy.
Then add the pasta al dente, sauté and remove from the heat. At this point, pour the egg-pecorino cream, mixing well and adding a few ladles of water (a little at a time). The sauce should be creamy but not liquid.
Serve with a sprinkle of black pepper.