The Belmondo carbonara recipe

© Fabien Ecochard, Géraldine Martens, and Marion Chibrard-Burdy

If they haven't pursued careers in cinema, it's in the kitchen that Luana and Alessandro Belmondo continue to make the family shine ! La Nostra Italia, the title of their first mother-son book, tells us about Italy through their family recipes, combining Alessandro's childhood memories, the chef at the helm of the Caillebotte restaurant in Paris, and Luana's incredible power of transmission, a star cook who shares her straightforward cuisine with joy and good humor. Today, we're sharing their recipe for carbonara pasta, in its TRUE version.

For 4 people :

• 140g guanciale, cut into thick lardons (dried pork meat)
• 320g spaghetti (alternatively, rigatoni)
• 5 extra-fresh egg yolks
• 50g grated pecorino cheese
• Salt, freshly ground black pepper

1. Sauté the guanciale in a pan without any fat for 2 minutes over low heat, without letting it brown too much. The fat should melt.
2. While the pasta is cooking in a large pot of boiling salted water, prepare the egg yolk mixture: mix the egg yolks with pepper and pecorino cheese in a bowl, then add 2 tablespoons of pasta cooking water. Whisk well.
3. Drain the pasta al dente. Quickly sauté them in the pan with the guanciale. Add a bit of pasta cooking water. Sauté for 1 minute.
4. Off the heat, add the egg yolk mixture to the pasta. Mix well.
5. Optionally, add more pecorino cheese and another good grind of black pepper.

Also discover Yannick Alléno's saffron mussels and caviar and Stéphanie Le Quellec's recipe for gougères.