Spaghetti alla Carbonara (Authentic Roman Recipe)

Cook the Pasta:

1. Fill a large pot with water and bring to a boil to cook the pasta.
2. Just before it starts to boil, add enough salt so that the pasta will be salted.

Prepare the Guanciale/Meat:

1. Slice the guanciale (remove the rind), pancetta or bacon into bite sized pieces or strips.
2. In a large pan (I used a wok) over medium-low heat, add the lard, then add the sliced guanciale (pancetta or bacon pieces). Cook until just starting to brown, but do not let it get dark or crisp. While the pasta and guanciale cook…

Make the Sauce:

1. Beat the egg yolks in a bowl, then stir in the grated Pecorino cheese. Add some grated black pepper, next. Do not add salt: the Pecorino is salty, and we’re adding salted pasta water next.
2. Now, pour in some of the pasta water a little at a time and beat into the egg mixture. It should form a nice sauce.

Combine the Ingredients:

1. When the guanciale is ready, turn off the heat. When the pasta is ready, remove it from the water and add directly into the guanciale in the pan. Stir to combine well.
2. Now it’s time to add the egg mixture. Do not turn the burner on, this is done off the heat.
3. Continue to mix well until the egg mixture forms a creamy, smooth sauce on the pasta. It’s so glossy and beautiful when made correctly: no clumps or curdled eggs
4. Using a large fork, or kitchen tweezers, twirl some of the pasta into a ladle. Bring the ladle to the plate. Keep twirling as you start to remove the ladle
5. Remove the ladle and place the pasta onto the plate. Gently remove the tweezers Grate some more cheese on top of the pasta And grate some black pepper, too.
6. Serve immediately.