No-Fail Carbonara
No-Fail Carbonara
Ingredients
- 8 slices guanciale, approximately 1/4 inch thick
- 8 large eggs, room temperature (yolks only)
- 2 large egg, room temperature (whole, whites discarded)
- 80 grams Pecorino Romano cheese, grated
- as needed black pepper, freshly ground, to taste
- 440 grams Mezze Maniche Rigate pasta, (half rigatoni)
- as needed pasta water
Instructions
- 1
Remove the skin from the guanciale. Shave off the back part of the guanciale that has the pepper coating. Cut the guanciale into small strips or dice it.
⏱️ 5 min
- 2
Place the cut guanciale into a cold pan. Sear it first at low heat to allow the fat to render slowly. Once most of the fat has rendered, raise the temperature for about 1 minute to make the guanciale crispy, being careful not to burn it.
⏱️ 8 min
- 3
Remove approximately half of the crispy guanciale from the pan and set it aside for topping.
⏱️ 2 min
- 4
Separate the egg yolks from the whites. For 4 portions, use 8 egg yolks and 2 whole eggs (discarding the whites). Add freshly ground black pepper into the egg yolks to taste. Grate Pecorino Romano cheese and add it to the egg mixture. Whisk the egg yolks, pepper, and cheese together until well combined.
⏱️ 5 min
- 5
While the guanciale is searing, cook the pasta in boiling water. Cook the pasta until al dente, or just slightly undercooked, as it will finish cooking in the pan.
⏱️ 10 min
- 6
Take about 4 tablespoons of the rendered guanciale fat from the pan and pour it into the egg mixture, stirring constantly to temper the eggs and prevent them from scrambling.
⏱️ 2 min
- 7
Once the pasta is cooked, use tongs or a slotted spoon to transfer it directly into the pan with the remaining guanciale and its fat. Do not drain the pasta completely; some water clinging to it is desirable. Remove the pan from the heat.
⏱️ 2 min
- 8
Immediately pour the tempered egg mixture over the pasta in the pan. Toss and mix vigorously to coat the pasta evenly with the creamy sauce.
⏱️ 2 min
- 9
Add two ladles of pasta water to the pan. Continue to toss and mix until the sauce emulsifies and coats the pasta, creating a creamy consistency.
⏱️ 2 min
- 10
Plate the Carbonara. Top with the reserved crispy guanciale. Enjoy immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
No-Fail Carbonara
- 8 slices guanciale, approximately 1/4 inch thick
- 8 large eggs, room temperature (yolks only)
- 2 large egg, room temperature (whole, whites discarded)
- 80 grams Pecorino Romano cheese, grated
- as needed black pepper, freshly ground, to taste
- 440 grams Mezze Maniche Rigate pasta, (half rigatoni)
- as needed pasta water
Instructions
- 1
Remove the skin from the guanciale. Shave off the back part of the guanciale that has the pepper coating. Cut the guanciale into small strips or dice it.
⏱️ 5 min - 2
Place the cut guanciale into a cold pan. Sear it first at low heat to allow the fat to render slowly. Once most of the fat has rendered, raise the temperature for about 1 minute to make the guanciale crispy, being careful not to burn it.
⏱️ 8 min - 3
Remove approximately half of the crispy guanciale from the pan and set it aside for topping.
⏱️ 2 min - 4
Separate the egg yolks from the whites. For 4 portions, use 8 egg yolks and 2 whole eggs (discarding the whites). Add freshly ground black pepper into the egg yolks to taste. Grate Pecorino Romano cheese and add it to the egg mixture. Whisk the egg yolks, pepper, and cheese together until well combined.
⏱️ 5 min - 5
While the guanciale is searing, cook the pasta in boiling water. Cook the pasta until al dente, or just slightly undercooked, as it will finish cooking in the pan.
⏱️ 10 min - 6
Take about 4 tablespoons of the rendered guanciale fat from the pan and pour it into the egg mixture, stirring constantly to temper the eggs and prevent them from scrambling.
⏱️ 2 min - 7
Once the pasta is cooked, use tongs or a slotted spoon to transfer it directly into the pan with the remaining guanciale and its fat. Do not drain the pasta completely; some water clinging to it is desirable. Remove the pan from the heat.
⏱️ 2 min - 8
Immediately pour the tempered egg mixture over the pasta in the pan. Toss and mix vigorously to coat the pasta evenly with the creamy sauce.
⏱️ 2 min - 9
Add two ladles of pasta water to the pan. Continue to toss and mix until the sauce emulsifies and coats the pasta, creating a creamy consistency.
⏱️ 2 min - 10
Plate the Carbonara. Top with the reserved crispy guanciale. Enjoy immediately.
⏱️ 2 min