Classic Spaghetti Carbonara | How to make Creamy Pasta Carbonara

Traditional Carbonara is the most famous Italian pasta. 

There are different recipes and not everyone uses the same one. This recipe is simple, but it needs to be done in perfection.

Some points: 
– A creamy sauce is made from egg yolks mixed with Pecorino Romano cheese.
– Guanciale should be crispy, then the dish will be delicious (Guanciale is a cured meat product prepared from pork cheeks. Its name comes from the Italian word “guancha”, meaning “cheek”).
– To make an authentic traditional recipe, I used spaghetti as pasta.

It was my first time cooking this pasta and I was very pleased with the result. 
Follow me step by step and I am sure you will succeed.

Recipe:

225g Spaghetti No:7
150g Pecorino Romano Cheese
110g Guanciale (or Pancetta instead)
3 Egg Yolks
Pepper
Salt

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the last touch I put pepper very [Music] good today I will make the spaghetti carbonara for this recipe I use 225 g spaghetti 150 g peino Romano 110 G Guan chal and three egg Yorks I will cut the skin of D Guan and I will cut on pieces this kid is removed now I cut them on pieces as you can see I cut the Guan this size I cook the Guan chal in the pan without any oil till become crispy I switch on the fire to medium Heat I boil the water I put some salt I switch off I put the pasta I start to prepare the sauce I have three egg Yorks I beat them I put some peino cheese I put some water from the pasta I put all the cheese I put some fat from the Guan ch the cream is ready the pasta ready D mix I switch on the fire to the low D mix the carbonara ready I start to plate thank you for watching I see you in the next video [Music] for