Cut the guanciale into dices.
Heat up your pan, sizzle the guanciale at medium heat for 15 minutes.
Boil water and cook spaghetti (the right cooking time is indicated on
the box).
Mix in a bowl eggs yolks, grated pecorino and black pepper together.
Add one or two spoon of cooking water, to make it more creamy.
When pasta is cooked, drain it and mix it in the pan with the guanciale.
Turn the stove off, let it cool a little, and pour the yolk/pecorino/pepper
mix in the pan. The yolk must not clot.
Eat warm.
NOTES
For what I can tell, Carbonara might be the most controversial dish of the
Italian cuisine. There are often discussions around it: can you use pancetta
instead of guanciale? Should it have onion in it, or not? Should it have
cream?
The recipe above should be the Real Deal(tm), but if you prefer a different
version, ...guess what? It's OK! You're free to do so. Don't be bothered
by fundamentalists. :)
I'll tell you more: send me your recipe, and I'll publish it.
