Vermicelli carbonara


4 serves

Vermicelli 350 gr.
Guanciale (preferably from Amatrice) 100 gr.
Uova 4 yelk (1 per person persona)
Pecorino Romano 150 gr.


Cut the bacon into strips and cook it in the pan, without oil, until it becomes crispy.

In a bowl, beat the egg yolks and add 100 grams of Pecorino Romano and the pepper.

Cook the vermicelli for 10 minutes in abundant salted water (set aside a glass of cooking water)

Drain "al dente".

Add the pasta in the bowl with the egg and mix well (add a little cooking water if it is too thick)

Serve hot adding some Pecorino to garnish the dish.
A tip from the italian cuisine
Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. (take a look here)
Pecorino Romano is a hard, salty Italian cheese made out of sheep's milk. (take a look here)