Extra Creamy Spaghetti Carbonara by Pavel Berky

INSTRUCTIONS

• 1
  Remove the skin and the top spiced part of the guanciale. Cut it into cubes approximately 1 x 1 cm in size and place them in a cold pan. Render the guanciale over low heat until golden. Then pour all the fat from the pan into a bowl and set the pan with the guanciale aside.
• 2
  Prepare a large pot of water for the pasta. Bring it to a boil and then salt it (you can salt it less than usual, as the final dish will be complemented by the salty guanciale and pecorino).
• 3
  In a bowl, mix the egg yolks, finely grated cheese, half of the fat from the guanciale, and about 100 ml of hot water from the pot. Mix the mixture well, then salt and pepper it.
• 4
  Cook the pasta. Boil it to an al dente consistency. Transfer the cooked pasta to the pan with the guanciale, add the yolk mixture, and about 1 ladle of water from the pot where the pasta was cooked.
• 5
  Place the pan over the pot of water, reduce the heat to a minimum, and start stirring the entire contents of the pan. The water in the pot should only gently simmer to prevent the yolks from curdling.
• 6
  After a few minutes, the sauce will start to thicken. If it seems too thick, add another ladle of water from the pot.
• 7
  This method of preparing carbonara over steam achieves a perfect creamy consistency.