RIBALDO
La Carbonara

There are a thousand ways to make carbonara, these days the De Cecco pasta advertisement reminds us of this.

RIBALDO's carbonara follows Roman tradition, I didn't invent it, the recipe was given to me by an old Roman:

The eggs: only the yolk and a pinch of salt. Only the yolk but not the drainage of the egg white, meaning, don't completely eliminate the egg white, leave 8% of it (lol).

Guanciale: cut into thin strips, it should be crispy in the end. To make it crispy, it's necessary to heat the oil well (use a little) before placing the guanciale in it and cook it on high heat, adding a bit of water at a certain point to make the oil ANGRY. Use a large pan so that the pieces of guanciale are "comfortable" and will fry better. If you prepare the sauté before the pasta, then cover the pan with a lid, otherwise, it dries up, and in any case, do not mix the pasta at the end with the sauté that is too hot, otherwise it ruins the pasta.

The pasta: regular spaghetti (no thin spaghetti, no vermicelli), or short pasta (mezze maniche, tortiglioni) De Cecco or Garofalo

Pecorino: Romano

Pepper: freshly ground at the end on the individual plate

Pasta water: save a bit, it will be used in the end during the MANTECAZIONE as it will be added to the previously beaten yolk (beat it at the end, just before pouring it into the pasta).

That's it, so no egg white, onion, milk, cream, butter, etc.

Obviously, the better the quality of the ingredients, the better the dish will be.

The mixing: remove the pasta one minute before because it will be mixed with the sauté. Mix the pasta well inside the pot with low heat underneath. Do this for a couple of short minutes. Once carefully mixed, pour the egg integrated with cooking water and continue to mix. This is the most difficult part: it's necessary for the mixture to be creamy to the right point, that is, neither dry nor liquid. To do this, using a bit of pasta water can be helpful, in short, it requires a good EYE.

While mixing the pasta with the egg, add a bit of pecorino, not too much. The rest of the pecorino will be placed on top of the pasta at the end on the plate along with the freshly ground pepper.

It should be eaten hot (it cools down quickly)

Enjoy your meal.