Roman carbonara 

The real Roman carbonara, as it is done in Rome: finally the recipe that we all have to keep at hand. , as it is done in Rome: finally the recipe that we all have to keep at hand. Although we are projected towards the future, the heart is always there and people want to see this: the product, the tradition, the stories, carbonara, like many other Roman dishes. 

Ingredients

4 egg yolks

black pepper

to taste 200 g of guanciale cut into strips

400 g of pasta

150 g of pecorino cheese 

25 ml of white wine

Procedure

In a non-stick pan, cook the guanciale over low heat until golden and crispy, then set aside half of the crispy strips and deglaze the rest with the white wine. In a bowl, add the pecorino cheese, eggs, guanciale soaked with its own fat and coarsely ground black pepper; Mix everything together until you get a homogeneous mixture. Drain the spaghetti al dente and add them to the mixture, starting to stir in a bain-marie. The sauce will begin to melt and then set. When it has reached the right density, serve garnished with crispy bacon, a sprinkling of pepper and pecorino cheese.