carbonara, la vera

directions: get your guanciale crispy and let it dry on some kitchen paper. use one egg yolk per person, a handful of pecorino (you can use parmesan if you prefer), lots of fresh pepper and some of the fat of the guanciale in order to get a creamy sauce. cook your favourite spaghetti al dente and marry with the sauce adding the guanciale at the end. enjoy and happy boatcooking!