Extra Creamy Spaghetti Carbonara by Pavel Berky

INSTRUCTIONS

• 1
  Remove the skin and the top seasoned part from the guanciale. Cut it into cubes approximately 1 x 1 cm in size and place them in a cold pan. Render the guanciale until golden over medium heat. Then pour all the fat from the pan into a bowl and set the pan with the guanciale aside for now.
• 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 you are used to, as the saltiness of the finished dish will be complemented by the salty guanciale and pecorino).
• 3
  In a bowl, mix the egg yolks, finely grated cheese, half of the guanciale fat, and about 100 ml of hot water from the pot. Mix the mixture well, season with salt and pepper.
• 4
  Cook the pasta. Cook until al dente. Transfer the cooked pasta to the pan with the guanciale, add the egg 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, turn the heat to minimum and start stirring the entire contents of the pan. The water in the pot should only gently simmer to prevent the egg yolks from curdling.
• 6
  After a few minutes, the sauce will begin to thicken; if it seems too thick, add another ladle of water from the pot.
• 7
  This method of preparing carbonara over steam will achieve a perfect creamy consistency.