Alberto's carbonara

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the guanciale in the pan at very low heat and let it slowly get out all of the fat and fry in its fat

Step 2

When guanciale almost ready water boiling.

Step 3

Remove guanciale from pan at desired crunchiness leaving all the fat there

Step 4

In a bowl put one entire egg plus 3 egg yolks and use a whisk to make them smooth, then add a lot of parmesan and pecorino (50/50) until is nice and thick, add a lot of pepper, u need to see it a bit black

Step 5

Only when the fat is really cooled off add 2 spoons of that into the egg mix

Step 6

Remove the pasta from the water throwing in the fat wok when the pasta is still super hard (not al dente, still raw)

Step 7

Add here the water from where the pasta was cooking and throw it in the wok so that the pasta ends cooking in some water mixed with the full tasty fat

Step 8

Better less water then more! The pasta must be always moved while cooking in this little water that will transform in starchy cream.

Step 9

You can always add again a cup of water if still too uncooked

Step 10

When the pasta is cooked and there is not water but looks creamy, turn off fire and keep jumping the pasta to cool it off

Step 11

ONLY after at least 2 minutes out of fire pour in the egg mix and mix everything!

Step 12

Serve in plate, put on top Guanciale and enjoy the best Carbonara ever!!!!

Step 13

Important: use bowls! 🤣