Recipe for Pasta alla Carbonara

In this video, I want to show you how to make the ultimate Pasta alla Carbonara recipe!
With this method, you won't need to finish cooking the pasta in the sauce to achieve a creamy result.
This video will serve as a tutorial you can refer to anytime you want to create an unbeatable Pasta alla Carbonara.
➡️ Ingredients to prepare Carbonara (for 4 people):

400g of bronze-drawn pasta
9 egg yolks. Alternative: 2 whole eggs and 5 yolks (If you use whole eggs, be careful with the temperature during the bain-marie. Never exceed 62°C. I recommend using a kitchen thermometer.)
200g of Pecorino Romano cheese, medium-aged
90g of Parmigiano Reggiano (aged to your preference)
300/400g of cured guanciale (better if it has been aged with pepper)
Freshly ground black pepper (according to your taste)
Coarse salt for the pasta cooking water, as needed
Fine salt to adjust the egg and cheese cream (don’t overdo the salt as the preparation will be quite savory on its own)