Time: 1 ora e 30 minuti più riposo
Difficulty: Facile

Ingredients for 8 people:
400 g of fresh pasta preparation Molino Dallagiovanna gluten free
6 egg yolks
40 g water
10 g oil of sunflower seeds
8 g salt up
For the Carbonara sauce
220 g of bacon
5 egg yolks
1 whole egg
110 g grated pecorino cheese
Ground black pepper
Sale Fino

Procedure
Mix the gluten-free mix in a bowl and add the egg yolks in the center; mix everything with salt, work vigorously to obtain a homogeneous mixture. Create a ball with it, cover it with a kitchen film and let it rest in the refrigerator for 30 minutes.
After the rest time resume the pasta and take it in pieces. Roll out the dough on the guitar and create your gluten-free spaghetti. Cut the gluten-free spaghetti of the desired length and let them dry on a tray in the air for a couple of hours.
Meanwhile cut the guanciale into strips, put it in a non-stick pan, without adding oil and leave it on the stove until the fat becomes transparent and slightly crisp, then remove from the heat and let it cool slightly.
Break the eggs in a bowl, beat them with the 'help a whisk then add the Pecorino, the ground pepper and mix well to obtain a homogeneous mixture, then cook the spaghetti, in a pot with the'water that you have brought to a boil and seasoned with salt. In the meantime, add the bacon to the mixture and, when the pasta is ready, without passing the mixture over the heat, drain it, pour it into the bowl and mix it together with the sauce previously prepared.
Serve the fresh spaghetti carbonara immediately and add some ground black pepper.