Carbonara pasta:Juan Arbelaez reveals his incredible and delicious recipe

Ahhh the carbonara . This very popular pasta that divided the minds as to the real recipe. On the one hand, there are those who prefer to add whole eggs rather than yolks. Those who replace the guanciale with bacon, and then there are those who have fun adding fresh cream and mushrooms. It was during the Second World War that this Italian dish was born. A recipe born from anAmerican-Italian friendship , which we owe in part to American soldiers who arrived in Italy at that time. It is said that some of them received provisions thanks to a Roman cook . He would have given everyone a ration of powdered eggs, bacon, noodles and liquid cream. Ingredients, which combined would thus have given rise to pasta alla carbonara . To delight your taste buds, here is a recipe for carbonara pasta from Juan Arbelaez. Spoiler alert:you won't be able to live without it!

Carbonara pasta from Juan Arbelaez:the recipe to absolutely try

To make this ultra regressive and comforting recipe, you don't need to be a cooking pro. Just follow the chef's advice, and respect the ingredients to concoct exceptional pasta. Ladies, get your apron on, here is the recipe that will make your taste buds vibrate with pleasure!

For 4 people:

The sauce:

• 200g pancetta or guanciale
• 3 eggs
• 4 turns of the pepper mill
• 100g parmesan cheese
• 320g of fresh tagliatelle

The finish

• 4 egg yolks
• 1 turn of the pepper mill

Prepare the sauce:

1. Remove the rind from the pancetta.
2. Cut the pancetta into lardoons and set aside 6 nice slices for the finish.
3. Fry the bacon in a saucepan without fat over medium-high heat until nicely browned.
4. Meanwhile, mix two yolks and a whole egg in a bowl with the pepper and 80g of grated parmesan.
5. Whip vigorously until you get a creamy-frothy texture.

Prepare the pasta:

1. Cook the tagliatelle in a pan of salted boiling water for two minutes.
2. Drain them, keeping two ladlefuls of cooking water and pour them into the bacon pan.
3. Add the sauce to the base of eggs and parmesan then mix everything to form a very silky and coating sauce.
4. Serve the tagliatelle with a raw egg yolk per person, thin slices of pancetta, freshly ground pepper and parmesan shavings.

There you go, all you have to do is enjoy!