The best spaghetti carbonara I've ever eaten!

19/01/2013 - For years I've been cooking spaghetti carbonara - a true classic of the Italian cuisine.

Articolo tratto da: Anne to London

For years I've been cooking spaghetti carbonara - a true classic of the Italian cuisine.

Today I prepared the carbonara with the finest ingredients at all.

I used guanciale and pancetta to give the pasta the flavor of the guanciale and the crispyness of the pancetta.
I used 4 organic eggs from happy hens and traditionally produced spaghetti from Pastificio Mancini.

Cut 80 g guanciale "Cinta di Guido" and 150 g pancetta "Suino Nero di Calabria" into cubes and fry in a pan until crispy.

Cook the pasta al dente.

Mix 4 eggs until frothy and add plenty of grated Parmigiano and Pecorino. Add a little freshly ground black pepper.

Drain the pasta and add to the bowl with the eggs and mix well. Then add the pancetta and guanciale.

Serve as in the photo.

Bon appetit!

Recommended wine: Brunello di Montalcino Riserva Soldera