Directions

1. Start from the guanciale: Cut the guanciale into small chunks and gently brown it in a large pan without anything else. Outside has to be crunchy and inside still juicy. You now have a pan with fat and guanciale.
2. Switch to the eggs: Into a bowl ( ideally of steel ) mix in the cheese, yolks, pepper and 1 spoon of the liquid fat from the gunaciale. Double boil your mixture (put the bowl on the boiling water you have to cook the pasta) and whip it.
3. Cooking the pasta: Boil the pasta in plenty of water (not much salted). Drain when al dente and pour into the pan with the guanciale. Cook pasta, fat and guanciale for 1 / 2 minutes. Energic, Sauté your pasta until it spreads a bit of starch.
4. Mix it all together: Remove from the heat and stir well, add your salty cream. Stir quickly so that the eggs become creamy, cooking only with the heat of the pasta to obtain a perfect carbonara sauce. If the cream is to thick add a bit of boiling water step by step.
5. Serve this tasteful pasta carbonara in hot dishes.