Pasta alla carbonara
one of the most famous Pasta Recipes of Roman Cuisine, made only with 5 simple ingredients: spaghetti seasoned with browned “GUANCIALE”, black pepper, pecorino Romano and beaten eggs.
GUANCIALE is an Italian cured meat product made with pork jowl or cheeks. Its name comes from “guancia” in Italian it means cheek, sometimes translated with pork cheek lard or jowl bacon.
Many people in this recipe use pancetta (cured pork belly) instead of guanciale, sometimes because it’s easier to find or because guanciale is fatter than pancetta so they prefer a lighter version (I also use both of them)
For 4 persons
Ingredients list:
320g (0,70lb) (11,3oz) spaghetti or rigatoni
160g (0,35lb) (5,6oz) cured pork cheek or cured pork belly
80g (2/3 cup) (3oz) grated pecorino cheese
4 yolks
Salt
Pepper