Carbonara for Two

The Recipe

Ingredients

• 180g spaghetti
• 30g grated pecorino
• 20g grated parmesan
• 5 egg yolks
• Salt and freshly ground black pepper to taste
• 250g guanciale

Method

1. 1 Cut the guanciale into medium cubes or strips.
2. 2 Separate the yolks from the whites.
3. 3 Mix the grated cheeses with the yolks until a smooth, creamy mixture forms. Season generously with black pepper.
4. 4 Fry the guanciale over low to medium heat, allowing the fat to render slowly.
5. 5 Cook the pasta in plenty of boiling salted water.
6. 6 When the pasta is ready, drain and immediately mix with the yolk and cheese cream along with part of the guanciale.
7. 7 If necessary, add a little of the pasta cooking water.
8. 8 Serve immediately, finishing with more guanciale, grated cheese, and plenty of black pepper.

TIP
The secret of carbonara is in the yolk and cheese cream and the temperature of the pasta. The yolks should not cook too much or they will turn into scrambled eggs.

Serves 2 people. Always calculate 80 to 100g of pasta per person.