Carbonara
Carbonara
Ingredients
- 1 lb Partanna Calamarata pasta, or your favorite pasta with holes
- 8 oz guanciale, diced
- 3 large egg yolks
- 2 whole large eggs
- 1 1/2 cups Parmesan, finely grated
- 2 teaspoons black pepper, freshly cracked
- as needed kosher salt, for the pasta water
- as needed reserved pasta water
- as needed Parmesan, extra, for serving (optional)
- as needed olive oil, for drizzling (optional)
Instructions
- 1
Add the diced guanciale to a cold pan and place over medium heat. Cook until the fat has fully rendered and the guanciale is crispy, about 8–10 minutes.
⏱️ 10 min
- 2
Strain the rendered fat into a bowl and let it cool slightly. Set the crispy guanciale aside.
⏱️ 2 min
- 3
Add the freshly cracked black pepper to a dry pan over medium heat. Toast for 30–60 seconds until fragrant.
⏱️ 1 min
- 4
In a large bowl, whisk together the egg yolks, whole eggs, grated Parmesan, and toasted black pepper.
⏱️ 3 min
- 5
Slowly whisk in 2–4 tablespoons of the cooled guanciale fat into the egg mixture.
⏱️ 2 min
- 6
Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to package directions.
⏱️ 10 min•🌡️ 212
- 7
Before draining the pasta, reserve at least 2 cups of pasta water.
⏱️ 1 min
- 8
Just before combining with the pasta, whisk in about 1/4 cup hot pasta water, a little at a time, into the egg mixture to temper the eggs.
⏱️ 2 min
- 9
Reheat the crispy guanciale in the pan. Add the drained pasta to the pan with the guanciale and toss to coat in any remaining rendered fat.
⏱️ 2 min
- 10
Remove the pan from the heat. Pour in the egg and cheese mixture while tossing constantly to prevent the eggs from scrambling.
⏱️ 2 min
- 11
Add reserved pasta water a splash at a time, while continuing to toss, until the sauce becomes smooth, glossy, and coats every piece of pasta.
⏱️ 2 min
- 12
Serve immediately. Top with the crispy guanciale, more Parmesan, freshly cracked black pepper, and an optional drizzle of olive oil.
⏱️ 1 min
Kitchen Tools
Carbonara
- 1 lb Partanna Calamarata pasta, or your favorite pasta with holes
- 8 oz guanciale, diced
- 3 large egg yolks
- 2 whole large eggs
- 1 1/2 cups Parmesan, finely grated
- 2 teaspoons black pepper, freshly cracked
- as needed kosher salt, for the pasta water
- as needed reserved pasta water
- as needed Parmesan, extra, for serving (optional)
- as needed olive oil, for drizzling (optional)
Instructions
- 1
Add the diced guanciale to a cold pan and place over medium heat. Cook until the fat has fully rendered and the guanciale is crispy, about 8–10 minutes.
⏱️ 10 min - 2
Strain the rendered fat into a bowl and let it cool slightly. Set the crispy guanciale aside.
⏱️ 2 min - 3
Add the freshly cracked black pepper to a dry pan over medium heat. Toast for 30–60 seconds until fragrant.
⏱️ 1 min - 4
In a large bowl, whisk together the egg yolks, whole eggs, grated Parmesan, and toasted black pepper.
⏱️ 3 min - 5
Slowly whisk in 2–4 tablespoons of the cooled guanciale fat into the egg mixture.
⏱️ 2 min - 6
Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to package directions.
⏱️ 10 min•🌡️ 212 - 7
Before draining the pasta, reserve at least 2 cups of pasta water.
⏱️ 1 min - 8
Just before combining with the pasta, whisk in about 1/4 cup hot pasta water, a little at a time, into the egg mixture to temper the eggs.
⏱️ 2 min - 9
Reheat the crispy guanciale in the pan. Add the drained pasta to the pan with the guanciale and toss to coat in any remaining rendered fat.
⏱️ 2 min - 10
Remove the pan from the heat. Pour in the egg and cheese mixture while tossing constantly to prevent the eggs from scrambling.
⏱️ 2 min - 11
Add reserved pasta water a splash at a time, while continuing to toss, until the sauce becomes smooth, glossy, and coats every piece of pasta.
⏱️ 2 min - 12
Serve immediately. Top with the crispy guanciale, more Parmesan, freshly cracked black pepper, and an optional drizzle of olive oil.
⏱️ 1 min