COOKING MODE

Authentic Roman Carbonara (Mezze Maniche)

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Prepare the carbonara cream. Add pecorino, parmigiano, a little water, and rendered guanciale fat to the egg yolks, then pasteurize in a water bath (bagnomaria), heating to 67-68°C. It keeps for 2 days refrigerated and gives the same result every time.

Egg yolks to tastePecorino Romano to tasteParmigiano Reggiano to tasteWater to tasteRendered guanciale fat to taste
Authentic Roman Carbonara (Mezze Maniche) — cook along with the video