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Spaghetti Carbonara
PREPARATION TIME: 30'

INGREDIENTS: (4 servings)
360 grams of spaghetti
60 grams guanciale (cured pork jow)

4 eggs (1 per person)

80 grams of parmesan cheese
80 grams of pecorino cheese
70 g Pecorino cheese

1 teaspoon of black pepper
Extra virgin olive oil

Bring a large pot of water to boil.

Put the extra virgin olive oil into a pan, add a handful of guanciale cutted in dices, one teaspoon of black pepper and put the pan over low heat

Crack 4 whole eggs into a bowl and whisk it gently with a fork adding a pinch of pepper, one tablespoon of fresh grated pecorino (ewe's cheese) and one half tablespoon of parmesan cheese.
Mix again amalgamating the eggs, the cheese and the pepper

Put the spaghetti into the boiling hot water, 90 grams of pasta a head
Check the guanciale that is cooking on a low heat, it has to become well roasted

When the guanciale is well toasted, to make a softest pasta, add a ladle of pasta cooking water, which helps to amalgamate all the ingredients, after 1 minute remove the pan from the heat

When the spaghetti are ready, put the pan over the heat to warm up the olive oil and the guanciale, drain the pasta and put it into the pan adding another ladle of pasta cooking water,

Take the eggs, the cheeses and the black pepper mixed before,mix again and put it into the pan with spaghetti
amalgamate, with a slow movement, the carbonara sauce with the pasta
When the pasta and the sauce are well mixed add the pecorino, the parmesan and a little bit of pasta cooking water.

Cook for a couple of minutes

Put a little of pecorino and parmesan on a dish and serve the pasta dusting the spaghetti with pecorino and parmesan