Spaghetti with carbonara sauce
Spaghetti 300 g
Guanciale 200 g
Grated Parmesan cheese 200 g
3 pieces of chicken egg
Ground black pepper to taste
Sea salt to taste
Olive oil 30 ml
1. Pour water into the pan and put on high heat. Bring to a boil. Add the sea salt (10 g. Per liter). Oil Italian hostess is not poured into the water. It is enough to stir once or twice. Properly cook the pasta in plenty of water. Do not be stingy. So it turns out delicious. Cook the spaghetti (you can take spagetonni) to a state of «Al dente» (approximately 7-8 minutes, depending on the quality of the paste).
2. In a frying pan fry bacon or guanciale, as in the original recipe (you can find it, if you try).
3. In a large bowl, mix the egg yolk from the freshest eggs and two eggs, add grated Parmesan or pecorino (Roman version). Carefully pepper. Salt is not necessary, it is in the bacon. Remember very easily. Two eggs and one yolk for two people.
4. Spaghetti throw out the pan for bacon, stir (aromatiziruem). Remove from heat to slightly lower the temperature of the paste. Then we shift to the sauce in a bowl. Mix and serve sprinkled with parmesan cheese and pepper. By the way, very very chic to lay on top of marinated yolk, which can now be bought at the supermarket.