Pasta Carbonara

PREPARATION:

1. Cook CAPPELLO BIANCO TUBETTI RIGATI in boiling salted water in a large saucepan for 12 minutes. Before draining all the water, pour about 100 ml of water into a glass. The high content of starch in this water will then make the sauce thicker and silky.
2. At the same time, heat a large frying pan over medium heat. Cut the guanchale into cubes and fry for 3-4 minutes until the meat becomes crispy and golden, and the melted fat shines. 
3. Remove the pan from the cooker, let it cool slightly. Beat up the egg yolks in a small bowl, finely grate the pecorino cheese and add to the yolks. Stir until the mass is homogeneous. Add pepper. 
4. Get some fried guanchale and add to the mixture of yolks and cheese, so that the meat gives the taste of the sauce. 
5. When the paste is boiled to al dente, scoop up half a cup of starch water and set aside. Drain the remaining water. 
6. Put the pasta to the pan with the guanciale. Then add the sauce over the paste, constantly stirring until the yolks thicken. The heat from the pasta will slightly boil the eggs and turn them into a creamy mass.
7. Serve immediately, sprinkling with grated pecorino on top. Buon appetito!