Preparation

To prepare spaghetti carbonara start by putting a pot of salted water on the burner to cook the pasta In the meantime, remove the pork rind from the guanciale and cut it first into slices and then into strips about 1/2" (1cm) thick.

The removed rind can be reused to flavor other things.

Put the pieces into a non-stick pan and brown for about 15 minutes over medium heat, being careful not to burn it or it will smell too strongMeanwhile, put spaghetti in boiling water and cook for the time indicated on the package In the meantime, pour the yolks into a bowl, add most of the Pecorino cheese needed for the recipe and the remaining part will be used just before servingSeason with black pepper and whip by hand.

Add a tablespoon of cooking water to dilute the mixture and stirIn the meantime the guanciale will be cooked, turn off the burner and set it aside.

Drain the pasta al dente directly into the pan with the guanciale and stir it briefly to season it Remove from heat and pour the mixture of eggs and pecorino cheese into the pan Mix quickly to combine.

To make it very creamy, if necessary, you can add a little cooking water to your pasta Serve spaghetti carbonara immediately with the remaining pecorino cheese and ground black pepper on top .