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Carbonara Tradizionale
By Mirko Grillini
Despite the many variations of Carbonara made in Australia,
there is only one traditional way of making it- no bacon, no cream!.

FOR 4 Persons

400 grms Spaghetti #5
6 Extra large eggs
50 grms Pecorino Romano (grated)
200 grms Guanciale  (the cured cheek of the pig which can be substituted by pancetta but NOT bacon)
1 T/spoon Olive Oil
Salt & Pepper (coarse black pepper or fresh from the mill)

In a large pot bring about 5 liters of water to the boil. Once boiling add a generous pinch of salt (preferably rock).

Add the spaghetti and cook until it reaches the AL DENTE texture. Meanwhile, pan fry the Guanciale in the olive oil until slightly crisp. Once done, put aside and let it cool down.

Separate the egg yolks from the whites (you will not need the whites therefore store them or discard).
Place the yolks in a bowl and whisk them well. Add the pecorino then, once it has cooled down well, the Guanciale. Add a pinch of salt and half a teaspoon of black pepper whisk once more until all nice and smooth.

Once the spaghetti is cooked, drain it and add to the sauce. Stir very quickly to avoid the yolks to curdle. If the sauce is too thick you may add a splash of milk.

Serve immediately.

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