Spaghetti alla Carbonara

Barilla Executive Chef Lorenzo Boni gives us the classic carbonara recipe, one of the famous pastas of Rome. Simple, rich and indulgent.

1 box, Barilla Thick spaghetti
1 tbs, Extra virgin olive oil
1 cup, julienne, Guanciale
5 egg yolks
¾ cup, Pecorino Romano
To taste, freshly ground Black pepper
To taste, sea salt
  1. Cook pasta according to directions.
  2. Meanwhile sauté guanciale with oil until it gets crispy.
  3. In a separate bowl mix yolks, pecorino, black pepper and salt. Stir in 1/3 cup cooking water to loosen up the mixture.
  4. Drain pasta al dente, toss with crispy guanciale.
  5. Stir in yolk mixture and mix well over low heat until the sauce starts thickening up but the eggs are not overcooked.
  6. Serve immediately.