Andrea’s Spaghetti Carbonara

Spaghetti carbonara is one of my favourite pasta dishes for three simple reasons.Spaghetti carbonara is one of my favourite pasta dishes for three simple reasons. First, I love all the ingredients: spaghetti in general, Parmesan cheese—one of the most brilliant products from my home region, Emilia-Romagna—and guanciale. Second, it’s a dish that requires very few ingredients and can be prepared in no time. Third, it pairs wonderfully with a good glass of red wine. Actually, there’s a fourth reason: it’s perfect for “fare la scarpetta”, which means finishing the meal by wiping the plate (or even the pan) with a piece of bread.

Ingredients

Method

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Step 1

Cut the guanciale into small pieces and cook it in a pan without any oil. Once it becomes crispy, separate the pieces of bacon.

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For

4

M

I

100

g

Guanciale, if you don’t have any, use pancetta, or bacon

4

Egg yolks, large

350

g

Spaghetti, or any other pasta that you like

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Notes

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