This is How Italians Actually Made Carbonara in the 80s

Von Vincenzo's Plate · 20 Min.

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Zubereitung

1. Remove the rind from the guanciale, taking off as little fat as possible. Slice it into thin strips.
2. Bring a large pot of water to a boil with 1 tablespoon of salt. Add the spaghetti, stir during the first minute and again after about 3 minutes, and cook until al dente.
3. Cook the guanciale in a large pan over medium-low heat for about 7 minutes, stirring after the first 2 minutes, until the fat renders.
4. Whisk the eggs with a fork, then mix in half the pecorino romano and plenty of freshly cracked black pepper until smooth and slightly runny.
5. Turn off the heat under the guanciale pan. Transfer the drained spaghetti into the pan with tongs, keeping some pasta water on the side.
6. Toss the spaghetti in the guanciale fat, then add the egg and cheese mixture and the remaining pecorino. Toss quickly off the heat.
7. Return the pan to very low heat and mix with tongs until the eggs turn creamy with tiny soft curds, not scrambled.
8. Add pasta water if needed to loosen the sauce.

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EiKäseNudelnSpaghettiPecorinoGuanciale