Linguine Carbonara 

The carbonara recipe? The real one, have you been looking for it for a long time? Well, then put together linguine, guanciale or bacon, egg yolks and pepper, pecorino cheese and the result is there! There are many legends about the origins of carbonara, you can read them on the web and in particular on the site Carbonara Club (yes! they created a club!!!) but the one I like most is the one that speaks of a chimney sweep (a carbonaro) that ended its activity among the chimneys invents this dish, rich in pepper in memory of the coal protagonist of the previous job!

The family to which carbonara belongs is that of Amatriciana, cacio e pepe and gricia, because geographically we are in Lazio and in particular it is a representative dish of the Roman tradition. In the real carbonara as in many traditional recipes, there are different elements between the various dishes, there are those who choose to use the whole egg or the yolk only, and the amount of the same per person, or whether to add cream or milk to have a creamy carbonara; or whether to marry her with spaghetti, linguine, or rigatoni! Well then to discover the carbonara that I prepared you just have to continue reading, I am watering my mouth again!

Who doesn't love to enjoy a nice good plate of carbonara every now and then? I think we have all eaten them at least once (I definitely have eaten many more because I love them). It is a popular dish, traditional, rustic and very easy to prepare. I'll show you the recipe that I always follow. Oh, I forgot... You use bacon and not guanciale and you don't use cream, eh! Please!

Ingredients 

400 g spaghetti

120 g guanciale or bacon

120 g yolk alternatively equal weight in whole eggs

8 Tablespoons pecorino Romano cheese Grated

Pepper to your liking

For the creaming of pasta carbonara

pasta cooking water

Guidelines

The first thing to do to prepare the carbonara... is cooking pasta!

Meanwhile, in a pan, toast the bacon cut into strips over low heat and let out its fat. In a small bowl, beat the egg yolk, add the grated pecorino cheese and pepper. With the heat off, drain the pasta into the bacon pan and pour everything into the bowl with the seasoned yolk, mix well and if it seems a bit dry, pour a little at a time a little cooking water and continue stirring until you get a good cream, serve and add more pepper.