Our recipe is inspired by the most traditional one possible, at least in the choice of ingredients, which are: guanciale, PDO Roman pecorino cheese, egg yolk, freshly ground pepper and spaghetti. Here's what to pay attention to in order not to make mistakes:

 1) Pork cheek - Guanciale (not bacon): the choice of pillow is also important. The ideal would be to buy a whole piece, not already diced or sliced.

In proportion, the guanciale must have approximately the same weight as the pasta.

Remove the rind and eliminate the parts with the aromas: they risk giving too much flavour.

Then cut it into large cubes, about 1 cm per side: in this way, during cooking, the meat will not dry out, remaining caramelized on the outside and buttery on the inside.

2) Pecorino (cheese) romano DOP: it is an essential ingredient of many dishes of Roman cuisine, such as gricia. We opted for a Pecorino Romano PDO aged in Buccia Nera: it has a rustic and salty taste, ideal for enhancing this dish.

3) Yolks: in this recipe we use 5 yolks for 4 people. We beat the yolks in a bain-marie bowl, carrying out a sort of pasteurization: in this phase it is important that the temperature of the egg does not exceed 60°/65° otherwise it could tear apart.

4) Spaghetti: the ideal would be to use excellent quality artisan pasta. If you opt for spaghetti like us, choose a medium gauge: to guarantee a good creaming with the yolk sauce, neither those that are too small (for example n.5) nor those that are too big are suitable.

By following these instructions and our recipe you will have a carbonara that will fully satisfy you!