Penne carbonara

After being in Rome and eating, among other things, excellent carbonara every now and then we like to enjoy it at home as well. Usually we make spaghetti or mezze maniche, but today I wanted to change it up.

Ingredients for 2 people:

• 160 g gluten-free penne

• 180 g gluten-free guanciale

• 3 egg yolks

• 25 g pecorino cheese

• pepper

Set the water for the pasta to heat and also set a skillet for the guanciale over medium heat.

When the pan is hot, pour in the guanciale and stir with a wooden spoon.

Slowly the guanciale will release its fat.

In a bowl, beat the egg yolks with the pecorino and pepper (you can increase the amount of pecorino to taste).

Add the fat from the guanciale a little at a time, stirring well until smooth (if necessary add a little cooking water).

When the guanciale is nice and crispy, remove it from the pan and pat it dry with kitchen paper.

When the penne are al dente, pour them into the pan add the guanciale and cream of egg and bring to the table.