Spaghetti alla Carbonara
Spaghetti alla Carbonara
Ingredients
- 120 g spaghetti
- 2 egg yolks, to 3
- 1/2 cup guanciale, diced
- 2/3 cup pecorino romano, finely grated
- 1/2 cup parmigiano reggiano
- 1/2 teaspoon freshly cracked black pepper
- pasta water, as needed
Instructions
- 1
Place 1/2 teaspoon of freshly cracked black pepper in a pan. Dry-toast it over heat until fragrant. Set the toasted pepper aside.
⏱️ 2 min
- 2
Start cooking 1/2 cup of diced guanciale in a cold pan. Cook gently until the guanciale is crisp and its fat is fully rendered. Remove the crispy guanciale pieces from the pan using a slotted spoon and set them aside, reserving the rendered fat in the pan.
⏱️ 8 min
- 3
In a bowl, combine the 2 to 3 egg yolks, 2/3 cup finely grated pecorino romano, 1/2 cup parmigiano reggiano, the toasted black pepper, a portion of the reserved guanciale fat, and a splash of pasta water. Mix these ingredients until the mixture is smooth.
⏱️ 5 min
- 4
Cook the 120g spaghetti in boiling water until it is al dente.
⏱️ 10 min
- 5
Add the cooked spaghetti directly into the pan containing the reserved guanciale fat (off the heat). Pour the prepared egg and cheese mixture over the spaghetti. Stir vigorously with tongs, adding a ladle of pasta water, on very low heat until the sauce emulsifies and becomes creamy, coating the spaghetti.
⏱️ 5 min
- 6
Add half of the crispy guanciale pieces to the spaghetti and sauce mixture. If needed, adjust the consistency of the sauce by adding more pasta water.
⏱️ 3 min
- 7
Serve the spaghetti immediately. Top with the remaining crispy guanciale and sprinkle extra finely grated pecorino romano over the dish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti alla Carbonara
- 120 g spaghetti
- 2 egg yolks, to 3
- 1/2 cup guanciale, diced
- 2/3 cup pecorino romano, finely grated
- 1/2 cup parmigiano reggiano
- 1/2 teaspoon freshly cracked black pepper
- pasta water, as needed
Instructions
- 1
Place 1/2 teaspoon of freshly cracked black pepper in a pan. Dry-toast it over heat until fragrant. Set the toasted pepper aside.
⏱️ 2 min - 2
Start cooking 1/2 cup of diced guanciale in a cold pan. Cook gently until the guanciale is crisp and its fat is fully rendered. Remove the crispy guanciale pieces from the pan using a slotted spoon and set them aside, reserving the rendered fat in the pan.
⏱️ 8 min - 3
In a bowl, combine the 2 to 3 egg yolks, 2/3 cup finely grated pecorino romano, 1/2 cup parmigiano reggiano, the toasted black pepper, a portion of the reserved guanciale fat, and a splash of pasta water. Mix these ingredients until the mixture is smooth.
⏱️ 5 min - 4
Cook the 120g spaghetti in boiling water until it is al dente.
⏱️ 10 min - 5
Add the cooked spaghetti directly into the pan containing the reserved guanciale fat (off the heat). Pour the prepared egg and cheese mixture over the spaghetti. Stir vigorously with tongs, adding a ladle of pasta water, on very low heat until the sauce emulsifies and becomes creamy, coating the spaghetti.
⏱️ 5 min - 6
Add half of the crispy guanciale pieces to the spaghetti and sauce mixture. If needed, adjust the consistency of the sauce by adding more pasta water.
⏱️ 3 min - 7
Serve the spaghetti immediately. Top with the remaining crispy guanciale and sprinkle extra finely grated pecorino romano over the dish.
⏱️ 2 min