Carbonara pasta

Directions

1. Dice the pancetta into small cubes, about one centimetre in size. ≈ 8 min
2. Place the small pieces of guanciale in a pan over low heat and cook until they are lightly browned. ⏱ ≈ 40 min
3. They shouldn’t become too crispy. ≈ 3 min
4. While doing this, whisk the egg yolks in a bowl that will hold the mixture, adding the grated pecorino and pepper. ≈ 4 min
5. To achieve a creamier texture for the eggs, place the bowl over the pot of simmering water for about thirty seconds, while continuing to mix. ≈ 4 min
6. Cook the spaghetti “al dente,” drain them (preferably without using a colander, to retain some of the cooking water), and place them in a bowl or back in the pot. Then, immediately pour the contents of the terrine over the pasta and mix quickly. ⏱ ≈ 10 min
7. Add the guanciale and continue to mix. ≈ 4 min
8. Add the pecorino and pepper generously, as if it were raining. ≈ 3 min
9. This is no coincidence: it’s precisely the black color of this spice that reminds us of the soot from coal, which gives this dish its name. ≈ 3 min
10. Those who enjoy strong flavors can add goat cheese and/or pepper to their dish before eating it. ≈ 3 min