Authentic Italian Carbonara?

Details

Description

-Cook guanciale in a pan till nice and browned, reserve the oil
- Separate the yolk from 3 eggs, and whisk Pecorino Romano/Parmesan, black pepper, salt and a bit of the oil from the guanciale into the yolks
- Boil some spaghetti, and place the spagetti into the yolk mixture with some pasta water
- Warm it though gently over a bain marie, then mix in the reserved guanciale, and serve with an extra grating of cheese

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