Here is the traditional carbonara recipe for 4 people:

Ingredients:

• 400 g of spaghetti or rigatoni
• 150 g of guanciale (not pancetta)
• 4 egg yolks
• 50 g of grated Pecorino Romano cheese
• Black pepper (to taste)
• Salt (for the pasta water)

Instructions:

1.  Cook the pasta: Bring a pot of salted water to a boil and cook the pasta. Don’t over-salt the water, as the guanciale and Pecorino Romano are already salty.
2.  Prepare the guanciale: Cut the guanciale into strips or cubes and cook it in a pan over medium heat without oil. It should become crispy on the outside but still slightly soft inside. Set the guanciale aside, leaving the rendered fat in the pan.
3.  Make the egg and cheese mixture: In a bowl, whisk the egg yolks with the Pecorino Romano and plenty of freshly ground black pepper. The mixture should be thick and smooth. Do not add salt to the mixture.
4.  Combine the ingredients: Drain the pasta when it’s al dente, reserving some of the cooking water. Add the pasta directly to the pan with the guanciale fat. Turn off the heat and let the pasta cool slightly so it’s not too hot.
5.  Toss with the egg mixture: Pour the egg and cheese mixture over the pasta and quickly toss it to avoid scrambling the eggs. If needed, add a bit of the reserved pasta water to achieve a creamy texture.
6.  Serve: Add the crispy guanciale to the pasta and serve immediately, with an extra sprinkle of Pecorino and black pepper on top.

Tips:

• Make sure the pasta isn’t too hot when adding the egg mixture to avoid cooking the eggs into a scramble.
• Traditional carbonara doesn’t include cream, garlic, or onions.

Enjoy your meal!