Pasta alla Carbonara

Ingredients

• 125g of long pasta per person (Voirello, De Cecco, or Barilla) - Linguine, Mafaldine, Lasagnette, Tagliatelle
• Parmesan (whole, to grate fresh, Parmigiano Reggiano)
• 1 egg per person + 2 eggs for the dish
• Guanciale, or Pancetta (enough :)
• Pepper, Salt, Olive oil

Steps

• In a pot, put a large amount of water (NO SALT!), and bring to a boil
• In another container, put the egg yolks, a little salt, plenty of pepper and grated parmesan
• Beat everything with a mixer (a light foam appears)
• In a frying pan, fry the roughly sliced meat. It should brown well. Remove it from the heat and set it aside.
• Once the water is boiling, add a handful of coarse salt, then immediately the pasta
• Add 1 to 2 tablespoons of the cooking water to the egg yolks, and beat again
• Once the pasta is cooked and drained, pour everything into the container and mix
• Add the fried meat on top of the plate