Real Italian Spaghetti Carbonara (VIDEO)

See how to mix few simple, but tasty, ingredients to create these mind blowing Italian Carbonara Spaghetti.

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Ingredients
Makes about 2 servings:

7 oz (200 g) Spaghetti
3,5 oz (100 g) Guanciale
4 Egg Yolks
1/2 cup (50 g.) grated Pecorino Cheese
Black Pepper
Coarse Sea Salt

Ingredients Substitutions:

Guanciale is an italian typical cured meat prepared from pork cheeks. If you can’t find it in your Country, you can also use Pancetta or Bacon.
Pecorino is the name of a group of italian cheeses made from sheep’s milk. The original italian recipe features “Pecorino Romano” which is a very salty kind of cheese; if you can’t find it, you can use Parmigiano Reggiano or Parmesan cheese.

Directions:

Cut the Guanciale in thick strips, then cook them until crisp in a non-stick pan.
Cook spaghetti to al dente stage in salted boiling water.
Meanwhile, whisk the egg yolks, grated pecorino cheese, freshly ground black pepper and 1 tablespoon of spaghetti’s cooking water in a bowl and set aside.
Reserve some of pasta’s cooking water, then drain spaghetti.
Add spaghetti in the pan with Guanciale and stir. Turn the heat off, then add the egg yolks and cheese mixture. Add a splash of reserved water to reach the desired creamy consistency and stir it.
Serve immediatly with some freshly ground black pepper and freshly grated pecorino cheese.