Impeccable carbonara sauce Hi guys :) I'm Riccardo from Italy, 22 years old. I'm about to write my first English iTalki notebook and tell you the recipe for a perfect carbonara sauce. Carbonara is a typical italian sauce, usually putted on to a dish of pasta, that have some secrets to make it right. I'm really keen on cuisine and unfortunately also italian people make the carbonara sauce wrong. So, italian people tune in and pay attention :P Let's start from the ingredients for 4 people: - 150 gr of guanciale (this is the king ingredient! Usually italians use bacon instead of it that is actually good but guanciale is more fat and so it gives more savour to your sauce. Unfortunately, i think guanciale is impossible to find outside italy so use bacon ;) ) - 100 gr of pecorino: this is a typical italian cheese made of sheep milk. If you don't find the pecorino, make sure that your cheese is hard, salty and mature, like parmigiano ;) - Black pepper - 4 yolks and a whole egg - (350 gr of spaghetti) Procedure: Boil the pasta in salty water. Meanwhile prepare the carbonara sauce. Grill the guanciale (or bacon) in order to melt the fat in it. Then put yolks, whole egg, cheese, pepper and bacon with its fat in a bowl and mix. Once the pasta is ready put it in the bowl and mix again. This will create a smooth and tasty sauce. Common dramatic errors: - Use milk cream - Put the sauce in the pan where you cooked the pasta. If you do this you'll make a frittata (omelet) pasta because of the strong heat of the pan. Eggs need only 65 ºC degrees to be cooked so it is enough the heat give off by the pasta - Use entire eggs (you have to use a majority of yolks) I hope that you've enjoyed my recipe, tell me if you've ever prepared the carbonara sauce (did you make it right?) or wether you're going to prepare it :P Leave me corrections and see you soon ;)