Gennaro's Carbonara

I love Gennar and his tips for Italian cuisine! Well, since I did not come across his recipe in Croatian, I am passing it on to those who have not yet discovered this master of Italian cuisine who opens the door to the wonderful world of classic flavors!

Preparation steps

Boil a large pot of water with a teaspoon of salt. Add the pasta and cook it al dente. Save the water from the pasta!
On the side in a bowl, mix the egg yolk by hand and grate the parmesan into it and add salt and beaten pepper.
Heat the oil in a pan and add the diced bacon. The Italians use gianciale for carbonara, but plain homemade bacon will also serve. Of course, the one from the store will also serve, but the homemade one is homemade. Stir briefly to get crispy bacon.
Add a couple of tablespoons of pasta water and pasta to the pan with the bacon. Stir, remove from the heat and add the egg yolks with the cheese while stirring constantly! Add a few more tablespoons of pasta water. They should get a wonderful smooth sauce and the eggs should not coagulate.

Serving

Serve immediately with a glass of white wine with some more cheese and pepper on top. Thank you Gennaro Contaldo! Good apetite!

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