Traditional Roman Carbonara

Preparation steps

• Before all actions, it is necessary to pour water into the pot and bring it to a boil. Also, it is advisable to put a handful of salt in the water before the pasta. When the water boils, put the dough in it and let it cook for about 10 minutes. It says 11 minutes on the pasta box, but if you want al dente, cook less than what it says on the box.
• While the pasta is cooking, cut the bacon into cubes on the side. The original Roman recipe uses guancale (pork cheeks), but any part of the bacon will be very useful, but it is important that the homemade dried bacon is not purchased because it has a totally different taste and smell. Make a mixture for pecorino or parmiggian sauce (depending on who likes it, because pecorino has a slightly stronger calm). Separate the egg yolks from the egg whites, stir them and grate the cheese inside. The amount of yolks and eggs depends on the person to person as does the amount of pasta. But for me, the perfect ratio is that 4 egg yolks go for 300g of pasta because the carbonara will be creamier. Add a little salt and pepper to the mixture and set aside. The mixture may be a little harder depending on the amount of cheese, but don't worry, you can put it over the pasta for a minute or two and it will soften slightly on steam.
• Although some recipes say that it is necessary to add olive oil or butter, it is absolutely unnecessary because if the bacon is homemade there will be enough fat from frying so there is really no need to add extra oil or butter. Fry the bacon over medium heat until the pasta is done.
• In a pan or wok where the bacon was fried, add the pasta and lightly leave for about a minute on the fire to combine the pasta and bacon. Now we come to the most important thing, REMOVE the pasta from the stove, from the fire and set aside.
• Add cheese and egg yolks to the pasta and bacon and mix well. After that, add one grater of water in which the pasta was cooked and stir further. If the pasta is not as creamy as you want, feel free to add another water grab and mix well. Once the water has combined with the eggs and you have received the fine cream you can start serving. The most important thing, I repeat, is to remove the pasta from the heat before adding the eggs, because otherwise the eggs will be fried on the fire and it is impossible to get a fine creamy carbonar.
• I hope I helped, and I wish you well.