Original Carbonara Recipe

Ingredients: Liguori Spaghetti or Rigatoni, 150g Guanciale, 4 Egg Yolks, 70g Grated Pecorino Romano D.O.P., Black Pepper
Preparation:
Place a pot of salted water on the stove to cook the pasta.
Place the guanciale cubes in a nonstick pan and sauté for about 10 minutes over medium-high heat, being careful not to burn it. Add the spaghetti to the boiling water and cook until al dente; remove it a few minutes before the cooking time indicated on the package. Meanwhile, pour the egg yolks into a bowl, add the Pecorino Romano, and season with black pepper. Mix everything together quickly with a hand whisk until smooth.
Meanwhile, the guanciale will be cooked; turn off the heat and use a ladle to remove it from the pan, leaving the cooking juices in the pan. Transfer the guanciale to a small bowl and set aside. Pour a ladle of the pasta water into the pan, along with the guanciale fat.
Drain the pasta al dente directly into the pan with the cooking juices. Toss briefly to flavor. Remove from the heat and pour the egg and Pecorino mixture into the pan. Stir quickly to combine. Stir until the egg mixture thickens.
You can adjust the consistency by adding the pasta cooking water.
Remember: to prevent the egg mixture from becoming a omelette, add it to the pasta after the heat is off. Add the guanciale, stir one last time, and serve the spaghetti carbonara immediately, sprinkling more Pecorino Romano on top and seasoning with black pepper.