Egg, cheese, bacon, and pepper...what more can you ask for.
Carbonara is named after the carbonari: the charcoal men who fed themsleves on the cured meat, cheese, and pasta they carried with them into the forest. Presumably black specks of charcoal are now replaced with pepper. It is a delicious combination of egg, bacon, cheese and pepper that makes it crave worthy and oh so satisfying.
6 oz guanciale or streaky bacon plus one tablespoon pork fat or olive oil
8 oz Traditional Spaghetti alla Chittara
2 large eggs
2 large egg yolk
Pinch of salt
1 teaspoon freshly ground black pepper
5 oz Pecorino Romano
Cut the guanciale or bacon into 1cm cubes.
Put the cubes into a frying pan with the fat (if you use guanciale you won't need any extra fat)
Cook on a low heat for around 10- 15 minutes or until each piece crisps up and releases its fat.
Remove from the heat and set aside.
Cook the spaghetti alla chitarra in a large pan of well salted boiling water until al-dente.
While the pasta is cooking, beat the egg yolks and whites together in a large bowl. Add the salt, pepper, and 4oz of the cheese.
Once the pasta is cooked, drain it into a colander and using tongs add it in 4 batches to the egg mixture tossing it to combine. *Adding it a little at a time will prevent the eggs from scrambling.*
Finally, tip the bacon and fat into the bowl and toss again. Serve straight away in hot bowls scattered with the remaining cheese.