SPAGHETTI CARBONARA WITH BACON RECIPES

Steps:

• To prepare spaghetti carbonara start by putting a pot of salted water on the burner to cook the pasta. In the meantime, remove the pork rind from the guanciale 1 and cut it first into slices and then into strips about 1/2" (1cm)  2 thick. The removed rind can be reused to flavor other things. Put the pieces into a non-stick pan 3 and brown for about 15 minutes over medium heat, being careful not to burn it or it will smell too strong.
• Meanwhile, put spaghetti in boiling water 4 and cook for the time indicated on the package. In the meantime, pour the yolks into a bowl 5 , add most of the Pecorino cheese needed for the recipe and the remaining part will be used just before serving.
• Season with black pepper 7 and whip by hand 8 . Add a tablespoon of cooking water to dilute the mixture and stir 9 .
• In the meantime the guanciale will be cooked, turn off the burner and set it aside 10 . Drain the pasta al dente directly into the pan with the guanciale 11 and stir it briefly to season it. Remove from heat and pour the mixture of eggs and pecorino cheese 12 into the pan. Mix quickly to combine.
• To make it very creamy, if necessary, you can add a little cooking water to your pasta 13 . Serve spaghetti carbonara immediately with the remaining pecorino cheese 14 and ground black pepper 15 on top.

Steps:

• In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
• Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
• Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
• Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.