How to Make Carbonara Sauce

This is also another very popular sauce that is used in Italy, especially in the Rome and the nearby region Abruzzo. The plate was invented in the middle of the 20th century and due to its high caloric content it is often served as the one and only dish.

Things You'll Need

• 100 gr. of guanciale (cured fatty pork)
• (or diced bacon)
• 1 egg
• pecorino cheese
• parmesan cheese
• ground pepper

Instructions

1. Put the egg yolk and the grated cheese in a bowl (both the pecorino and the parmesan cheese) and stir with (preferibly) a wooden spoon.

2. In a pan stir fry the guanciale, which is cured fatty bacon(or diced bacon). Put some olive oil in the pan and add the guanciale (or diced bacon) and stir for a bit until the bacon starts to change color.

3. Then add the cheeses to the pan and cook for a minute on low heat for one or two minutes. Turn off the heater and add the egg raw and stir

4. Serve and mix with the spaghetti, then you can add some pepper on top, and serve the spaghetti to your guests.

Tips & Warnings

• You can also put a whole egg instead of just the yolk, depends on the person's preferences