### Real carbonara recipe
Follow my instructions to prepare an authentic carbonara sauce for you, your family and friends. Pay attention to my tips and you can't be wrong.

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**Prep Time**
5 mins

**Cook Time**
15 mins

**Total Time**
20 mins

**Course:**
Main Course

**Cuisine:**
Italian

**Servings:**
3 people 

**Calories:**
380kcal 

**Cost:**
$2

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##### Equipment
- pan
- bowl
- pot
- fork

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##### Ingredients

- 300 gr pasta (Best Choice: "spaghetti alla chitarra" for this recipe)

- 112.5 gr guanciale.

- 4.5 egg yolks (depending on egg size, about 1.5 each person)

- 90 gr grated pecorino cheese (Best Choice: pecorino from Rome, the one with the black rind)

- q.s. black pepper, according to taste, on top

- 1 pinch salt, in the water to cook the pasta

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##### Instructions
1. Prepare all the ingredients and put the water on high heat. Salt it when it's warm.
2. Start cooking the guanciale in a pan. First, at low heat, to let the fat melt, then at medium heat, to make it crispy (but not fried).
3. Separate the yolks and whip them with a fork.
4. Add the grated pecorino cheese and keep on whipping until you obtain a nice cream.
5. In the meanwhile, guanciale should be ready.
6. Remove some cooking water from the pot where the pasta is almost done.
7. A minute before the pasta is done, remove it from the water and pour it in the pan over the cooked guanciale. Mix it in the melted fat.
8. Add the egg and pecorino cheese cream.
9. Add some spoons of the cooking water and mix the pasta.
10. Serve it, add some more pecorino cheese and (according to taste) some black pepper. Buon appetito!

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##### Notes
- Use the cooking water to add starch and make the sauce even more creamy.
- Always use guanciale, not bacon!  If we meant bacon, we would have gone to the USA for fast food carbonara (guanciale is the pork cheek, while bacon is part of the belly).
- No parmigiano reggiano, just pecorino cheese. Whoever says “half and half” with their cheese has something to hide (Don't get me wrong, Parmigiano Reggiano is fabulous, but always remember that Italian food is regional: with carbonara you are in Lazio, so don’t use a cheese from Emilia Romagna!)
- Never cook the egg, it is not an omelette!  (To make sure you don't accidentally cook the egg, turn off the heat before adding the cream).
- No garlic, no onion, it’s not a ragù!
- No oil, no butter, no lard. Just the fat from guanciale.
- No spicy pepper, it is not Calabria (i.e., not from the Southern region of Italy famous for spicy foods).
- No spices other than black pepper are allowed.
- Whoever adds cream should go to jail (you know, Italians take carbonara seriously, sometimes too much…)
- Never, never say ‘carbonara’ and ‘vegan’ in the same sentence.  It's not real carbonara without real guanciale, and real guanciale just isn't going to be vegan.
- Tonnarelli, spaghetti, bucatini, rigatoni (four different shapes of pasta). They are each good, just don’t overcook it!
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