Making Spaghetti alla Carbonara with Mauro Uliassi (SUB ENG) 

Uliassi carbonara
The great chef of Senigallia, Mauro Uliassi, shows us his recipe for Carbonara.
Ingredients for 4:
- 100 g pecorino or Parmesan cheese
- 100 g guanciale/ pork cheeks
- Garlic
- 1 egg
- 2 egg yolks
- Salt
- 240 g Monograno Felicetti spaghetti
- 50 g extra virgin olive oil
- Black pepper
Procedure
Cook the pasta in salted boiling water, being careful not to over-cook it, so it stays al dente.
Meanwhile, sauté the guanciale, drain and pat dry to remove excess oil.
To flavor the oil, heat in a pan with a few cloves of garlic. When the oil is aromatic, strain the oil into a bowl, and beat in the egg, yolks, cheese, pepper and the drained hot spaghetti, along with a little cooking water, to make the mixture creamy. Mix it well.
Finally, stir in the guanciale, black pepper to taste and Parmesan or pecorino, if you like.