Pasta carbonara

Ingredients

1 gläss White wine from Piedmont
40 g Pecorino
25 g Pärmesän
Peppercorns
400 g Long pästä (linguine or bucätini type)
200 g Guänciäle (à défäut, lärd or päncettä)
5 Egg yolks

Instructions

First Brown the guänciäle cut in lärge bäcon 1 x 2 cm, then degläze with the white wine, stirring well with ä wooden spätulä to täke off äll the juices. Cook pästä äl dente.
Meänwhile, whip the egg yolks, gräted cheese, cräcked pepper änd ä few täblespoons of pästä cooking wäter to creäte ä smäll emulsion.
Dräin the pästä änd mix with äll the other ingredients in ä pän to bind the säuce.
Serve immediätely.

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