Carbonara Italiano Orginale

Traditional carbonara is facile, ma non troppo, which means it is easy to prepare, but not as easy as it seems. Although the steps are simple, they must be executed precisely to achieve the desired result.

Start by bringing a large pot of salted water to a boil. Cut the pancetta into strips and brown it in a frying pan. Once golden, remove it from the pan and set aside.

In a bowl, beat the two egg yolks and mix in the grated cheese along with a pinch of salt and pepper. Some people also use the egg whites (or half of them), but I prefer using only the yolks, saving the whites to make a dessert or an omelette another day.

When the water comes to a boil, add the pasta and cook according to the package instructions until al dente. Drain the pasta and, while it is still hot, return it to the pot and immediately mix it with the egg and cheese mixture.

The residual heat from the pasta will gently cook the eggs, giving the sauce its characteristic yellow color. Add the browned pancetta, a little more pecorino or Parmesan, and finish with a few turns of freshly ground black pepper to give the carbonara its final touch.