Spaghetti alla Carbonara | Cooking with Gucci Osteria Chef Mattia Agazzi

Mattia Agazzi, chef of #GucciOsteria Beverly Hills presents an authentic take on the famed Roman pasta, Spaghetti alla Carbonara, with slightly crisp guanciale, fresh egg yolk, equal measures of pecorino and parmigiano cheese and cracked black pepper to finish. “In this moment when no one can travel I want to bring people via their kitchen to Italy to make one of Rome’s most famous dishes, Spaghetti alla Carbonara. Nothing compares to sitting outside on the terrace of a Roman restaurant winding carbonara around your fork, while around you the city buzzes. May this recipe transport you into the wonderful, spontaneous chaos and beauty of Roma.” nGucci Osteria in Beverly Hills is now open. Ingredients for 4 people 360g pasta (bucatini or rigatoni are ideal) 6 egg yolks 200g guanciale cut into lardons 200g pecorino romano, grated 200g Parmigiano Reggiano, grated salt and pepper to taste Method Put the yolks and half the pecorino romano and Parmigiano Reggiano in a large sta