Directions 8 steps | 30 Minutes
Bring a pot of salted water to a boil. Cut the guanciale into small chunks.
In a large pan over medium heat, gently brown the guanciale until the outside is crunchy and the inside is juicy. Set aside.
In a steel mixing bowl, mix the egg yolks, Parmesan, Pecorino Romano, 1 tablespoon of fat from the guanciale and pepper together.
Place the mixing bowl on top of the pot of boiling water to create a double boiler. Whisk the mixture until thickened. Set aside.
Cook the pasta until al dente.
Transfer the cooked pasta to the pan with the guanciale. Cook for 1-2 minutes.
Remove the pasta from the heat and add the egg mixture. Stir quickly so the egg mixture becomes a creamy sauce. If the sauce is too thick, loosen the sauce with a bit of hot water.
Divide the traditional carbonara into hot dishes and serve. Enjoy!