Carbonara alla spaghetti osteria gucci

Article

Serves 4

Ingredients

• 360 g pasta (bucatini or rigatoni are ideal)
• 6 egg yolks
• 200 g guanciale cut into lardons
• 200 g pecorino Romano, grated
• 200 g Parmigiano Reggiano, grated
• salt and pepper to taste

Directions

1. Put the yolks and half the pecorino romano and Parmigiano Reggiano in a large stainless-steel bowl and use a fork to mix well.
2. Heat the guanciale in a sauté pan and cook over medium high heat until it crisps. Do not strain off the fat.
3. Cook the pasta in well salted water following the instructions on the box. Before straining the pasta add one generous spoon of cooking water into the bowl with the egg yolk and mix well.
4. Toss the strained pasta and the crispy guanciale into the bowl with the yolk mixture adding the rest of the grated pecorino Romano and Parmigiano Reggiano. Keep mixing until the heat of the pasta creates a cream with the egg yolk mixture.
5. Season generously with black pepper and serve immediately.