Carbonara in caciotta 😋

https://www.facebook.com/watch/?v=257540481989442

Today is the "carbonara day", did you know? It is one of the most famous and beloved dishes of the Italian culinary tradition and for many it is almost a ritual to prepare it: there are those who choose the guanciale, those who put the bacon, those who prefer to make it with cream ... The real carbonara has only 5 main ingredients: egg yolk, pecorino cheese, bacon, pepper and pasta. And my recipe has them all!

If you want to find out how I prepared it, you just have to continue reading all the steps to make it.

Ingredients

160 g Spaghetti

3 egg yolks

5 tablespoons Pecorino Romano cheese

100 g Guanciale

Pepper

Salt to taste

Preparation

Put a pot full of water on the fire. Meanwhile, cut the bacon into strips 1 cm thick and put them in a hot non-stick pan, cooking for 15 minutes over low heat so that they release the fat. Work the egg yolks with the pecorino romano, until they become a cream, then add a little' of the fat of the bacon continuing to work well. When the water boils, throw in the pasta. Take a little cooking water (a few tablespoons) and add it to the egg yolk cream, mixing well. Drain the pasta al dente, sauté it in the pan with the bacon for a few minutes. Then remove from heat and add the egg yolk cream. Serve hot, adding a little more pepper and pecorino cheese.