Pasta Carbonara is a traditional dish for the Italian region of Lazio, the center of which is Rome. In Rome, Pecorino Romano (aged sheep’s milk cheese) and guanciale or pancetta, a local type of bacon, are used for this pasta.

300 g
bacon (guanciale)
200 g
pecorino cheese
50 g
ground black pepper
to taste
to taste
Step 1

Boil the pasta until al dente (see cooking time on the package). Do not pour out the water in which the pasta was cooked.

Step 2

Fry the bacon in a hot pan, gradually raising the temperature to get crispy pieces. Separate the pieces and melted fat.
Grate 50 g of pecorino. You can make a mix with Grana Padano cheese.
Take the eggs, separate the yolks from the whites. Combine the yolks with cottage cheese, sprinkle with ground black pepper, mix well until the consistency of cream, gradually adding a little water from the pasta so that the yolk does not curdle. Put a bowl of egg yolks in a water bath so that it does not touch the water. Pour the melted fat from the bacon into the yolks, and, as soon as the mass becomes viscous, remove. Add the bacon to the sauce.

Step 3

Combine the spaghetti with the sauce in a bowl, stir, add the bacon, a little water from the pasta, put in a water bath for 1 minute.

Step 4

Plate the dish and sprinkle it with cheese and pepper.

Bon appetit!

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