TikTok Viral Carbonara
TikTok Viral Carbonara
Ingredients
- 2 egg yolks
- 1 whole egg
- 1 cup Pecorino Romano cheese, grated, plus more for garnish
- 1 tablespoon black pepper, freshly ground, plus more for garnish
- 6 ounces guanciale, sliced into 1/4-inch strips or 1/2-inch cubes
- 1 pound spaghetti
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
In a medium-sized bowl, crack and separate two egg yolks. Add one whole egg to the bowl with the yolks.
⏱️ 2 min
- 2
Grate 1 cup of Pecorino Romano cheese into the bowl with the eggs. Add 1 tablespoon of freshly ground black pepper.
⏱️ 2 min
- 3
Whisk the egg, cheese, and pepper mixture vigorously until it is well combined and slightly creamy. Set aside.
⏱️ 2 min
- 4
Slice the guanciale into 1/4-inch strips or 1/2-inch cubes. Place the guanciale in a large, dry pan (preferably non-stick or cast iron) over medium heat. Cook, stirring occasionally, until the guanciale is crispy and the fat has rendered, about 8-10 minutes. Remove the crispy guanciale pieces from the pan with a slotted spoon, leaving the rendered fat in the pan. Set the crispy guanciale aside.
⏱️ 10 min
- 5
While the guanciale cooks, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the hot pasta cooking water.
⏱️ 10 min
- 6
Once the pasta is almost ready, take a ladleful (about 1/4 cup) of the hot reserved pasta cooking water and quickly whisk it into the egg and cheese mixture. This step tempers the eggs and helps create a creamy sauce base.
⏱️ 1 min
- 7
Drain the cooked spaghetti and immediately add it to the pan with the rendered guanciale fat. Toss the pasta in the fat to coat.
⏱️ 1 min
- 8
Remove the pan from the heat. Quickly pour the tempered egg mixture over the hot pasta in the pan. Using tongs, toss vigorously and continuously for 1-2 minutes to emulsify the sauce. The residual heat from the pasta and pan will cook the eggs without scrambling them, creating a smooth, creamy coating around the pasta. If the sauce appears too thick, add another splash of the reserved pasta water, a tablespoon at a time, until the desired consistency is achieved.
⏱️ 2 min
- 9
Stir in the reserved crispy guanciale. Serve the carbonara immediately, garnished with additional freshly ground black pepper and grated Pecorino Romano cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
TikTok Viral Carbonara
- 2 egg yolks
- 1 whole egg
- 1 cup Pecorino Romano cheese, grated, plus more for garnish
- 1 tablespoon black pepper, freshly ground, plus more for garnish
- 6 ounces guanciale, sliced into 1/4-inch strips or 1/2-inch cubes
- 1 pound spaghetti
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
In a medium-sized bowl, crack and separate two egg yolks. Add one whole egg to the bowl with the yolks.
⏱️ 2 min - 2
Grate 1 cup of Pecorino Romano cheese into the bowl with the eggs. Add 1 tablespoon of freshly ground black pepper.
⏱️ 2 min - 3
Whisk the egg, cheese, and pepper mixture vigorously until it is well combined and slightly creamy. Set aside.
⏱️ 2 min - 4
Slice the guanciale into 1/4-inch strips or 1/2-inch cubes. Place the guanciale in a large, dry pan (preferably non-stick or cast iron) over medium heat. Cook, stirring occasionally, until the guanciale is crispy and the fat has rendered, about 8-10 minutes. Remove the crispy guanciale pieces from the pan with a slotted spoon, leaving the rendered fat in the pan. Set the crispy guanciale aside.
⏱️ 10 min - 5
While the guanciale cooks, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the hot pasta cooking water.
⏱️ 10 min - 6
Once the pasta is almost ready, take a ladleful (about 1/4 cup) of the hot reserved pasta cooking water and quickly whisk it into the egg and cheese mixture. This step tempers the eggs and helps create a creamy sauce base.
⏱️ 1 min - 7
Drain the cooked spaghetti and immediately add it to the pan with the rendered guanciale fat. Toss the pasta in the fat to coat.
⏱️ 1 min - 8
Remove the pan from the heat. Quickly pour the tempered egg mixture over the hot pasta in the pan. Using tongs, toss vigorously and continuously for 1-2 minutes to emulsify the sauce. The residual heat from the pasta and pan will cook the eggs without scrambling them, creating a smooth, creamy coating around the pasta. If the sauce appears too thick, add another splash of the reserved pasta water, a tablespoon at a time, until the desired consistency is achieved.
⏱️ 2 min - 9
Stir in the reserved crispy guanciale. Serve the carbonara immediately, garnished with additional freshly ground black pepper and grated Pecorino Romano cheese.
⏱️ 1 min