🍝 Classic Carbonara, the Roman way! Creamy, rich, and irresistibly simple. 🇮🇹 @sebastian_fitarau #Carbonara #ItalianFood #PastaLovers #AuthenticRecipe #giallolovesitaly🍴 Ingredients: Spaghetti 11.3 oz (320 g) Guanciale 5.3 oz (150 g) Egg yolks (from medium eggs) 6 Pecorino Romano cheese 1/2 cup grated (50 g) Black pepper to taste Instructions: Start preparing the carbonara by bringing a large pot of water to a boil. Meanwhile, remove the rind from the guanciale and cut it first into slices, then into strips about 0.4 inches (1 cm) thick. Place the guanciale pieces in a nonstick skillet and cook over medium-high heat for about 10 minutes until crispy. At the same time, add the spaghetti to the boiling water. While the pasta cooks, prepare the sauce: place the egg yolks in a bowl, add the Pecorino Romano, and season with black pepper. Whisk the mixture over a double boiler, using the steam from the pot where the pasta is cooking, until you get a smooth cream. Drain the pasta directly...