Crazy Carbonara
Crazy Carbonara
Ingredients
- 150 grams guanciale
- 3 whole eggs
- 2 egg yolks
- 1 cup Pecorino Romano cheese, grated, plus more for garnish
- 1 teaspoon black pepper, freshly ground, plus more for garnish
- 400 grams spaghetti
- 1 tablespoon salt, for pasta water
- 1 cup pasta water, reserved
Instructions
- 1
Cut the guanciale into small, even cubes.
⏱️ 5 min - 2
In a medium bowl, combine the 3 whole eggs and 2 egg yolks. Add 1 cup of grated Pecorino Romano cheese and 1 teaspoon of freshly ground black pepper. Whisk the mixture thoroughly until well combined and smooth.
⏱️ 5 min
- 3
Place the cubed guanciale in a large, dry pan (preferably non-stick or cast iron) over medium heat. Cook until it is golden brown and crispy, rendering out its fat. This should take about 8-10 minutes.
⏱️ 10 min
- 4
Once crispy, use a slotted spoon to remove the cooked guanciale pieces from the pan, leaving the rendered fat behind. Set the crispy guanciale aside.
⏱️ 2 min
- 5
While the guanciale is cooking, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water, then add the spaghetti. Cook according to package directions until al dente. Reserve at least 1 cup of the starchy pasta water before draining.
⏱️ 10 min
- 6
Directly transfer the cooked spaghetti from the boiling water into the pan with the rendered guanciale fat. Do not drain the pasta completely; a little residual water clinging to the spaghetti is fine.
⏱️ 1 min
- 7
Add approximately one ladle (about 1/2 cup) of the reserved starchy pasta water to the pan with the spaghetti. Toss the pasta vigorously to combine with the fat and pasta water.
⏱️ 1 min
- 8
Remove the pan from the heat. Immediately pour the whisked egg and cheese mixture over the hot spaghetti. Toss vigorously and continuously using tongs to emulsify the sauce, preventing the eggs from scrambling. The residual heat from the pasta and pan will cook the eggs into a creamy sauce.
⏱️ 3 min
- 9
If the sauce appears too thick, add more pasta water, a little at a time (1-2 tablespoons), while continuing to toss, until you achieve a creamy and smooth sauce consistency.
⏱️ 1 min
- 10
Return the reserved crispy guanciale pieces to the pasta and toss gently to combine.
⏱️ 1 min
- 11
Plate the "Crazy Carbonara" in individual bowls. Garnish with additional grated Pecorino Romano cheese and a sprinkle of fresh black pepper before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crazy Carbonara
- 150 grams guanciale
- 3 whole eggs
- 2 egg yolks
- 1 cup Pecorino Romano cheese, grated, plus more for garnish
- 1 teaspoon black pepper, freshly ground, plus more for garnish
- 400 grams spaghetti
- 1 tablespoon salt, for pasta water
- 1 cup pasta water, reserved
Instructions
- 1
Cut the guanciale into small, even cubes.
⏱️ 5 min - 2
In a medium bowl, combine the 3 whole eggs and 2 egg yolks. Add 1 cup of grated Pecorino Romano cheese and 1 teaspoon of freshly ground black pepper. Whisk the mixture thoroughly until well combined and smooth.
⏱️ 5 min - 3
Place the cubed guanciale in a large, dry pan (preferably non-stick or cast iron) over medium heat. Cook until it is golden brown and crispy, rendering out its fat. This should take about 8-10 minutes.
⏱️ 10 min - 4
Once crispy, use a slotted spoon to remove the cooked guanciale pieces from the pan, leaving the rendered fat behind. Set the crispy guanciale aside.
⏱️ 2 min - 5
While the guanciale is cooking, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water, then add the spaghetti. Cook according to package directions until al dente. Reserve at least 1 cup of the starchy pasta water before draining.
⏱️ 10 min - 6
Directly transfer the cooked spaghetti from the boiling water into the pan with the rendered guanciale fat. Do not drain the pasta completely; a little residual water clinging to the spaghetti is fine.
⏱️ 1 min - 7
Add approximately one ladle (about 1/2 cup) of the reserved starchy pasta water to the pan with the spaghetti. Toss the pasta vigorously to combine with the fat and pasta water.
⏱️ 1 min - 8
Remove the pan from the heat. Immediately pour the whisked egg and cheese mixture over the hot spaghetti. Toss vigorously and continuously using tongs to emulsify the sauce, preventing the eggs from scrambling. The residual heat from the pasta and pan will cook the eggs into a creamy sauce.
⏱️ 3 min - 9
If the sauce appears too thick, add more pasta water, a little at a time (1-2 tablespoons), while continuing to toss, until you achieve a creamy and smooth sauce consistency.
⏱️ 1 min - 10
Return the reserved crispy guanciale pieces to the pasta and toss gently to combine.
⏱️ 1 min - 11
Plate the "Crazy Carbonara" in individual bowls. Garnish with additional grated Pecorino Romano cheese and a sprinkle of fresh black pepper before serving immediately.
⏱️ 1 min