Carbonara
Carbonara
Ingredients
- 400 g guanciale, diced small
- 300 g pecorino cheese, grated
- 1 packet spaghetti
- 1 whole egg
- 3 egg yolks
- 2 pinches salt, for the pasta water
- 1/2 cup hot pasta water, plus more as needed
- as needed fresh black pepper, for serving
Instructions
- 1
Place a large pot of water on the stove and add 2 pinches of salt to it. Bring the water to a rolling boil.
⏱️ 10 min
- 2
In a large frypan, add the diced guanciale to a cold pan. Place the pan on a medium-high heat and render the guanciale until it is golden and crispy.
⏱️ 8 min
- 3
Add the spaghetti from the packet to the boiling salted water and cook until it is al dente, according to package directions.
⏱️ 10 min
- 4
Once the guanciale is golden and crispy, remove most of it from the pan using a slotted spoon and place it in a separate bowl, leaving some small bits and the rendered fat in the pan. Drain the rendered fat into a separate container, reserving both the crispy guanciale and the fat.
⏱️ 2 min
- 5
In a mixing bowl, crack 1 whole egg and 3 egg yolks. Add the 300g of grated pecorino cheese. Then, add about 1/2 cup of the hot pasta water to the egg and cheese mixture. Whisk vigorously until the mixture forms a smooth, creamy sauce.
⏱️ 3 min
- 6
Once the pasta is cooked al dente, transfer it directly from the boiling water to the frypan that contained the guanciale fat (ensure the heat is OFF under the pan). Add approximately 3/4 of the reserved crispy guanciale and pour the creamy egg and cheese mixture over the pasta.
⏱️ 2 min
- 7
Mix all the ingredients well in the pan. Ensure the heat is turned OFF under the pan to prevent the eggs from scrambling. If the sauce appears too thick, add a little more hot pasta water, mixing constantly, until the desired creamy consistency is achieved.
⏱️ 2 min
- 8
Serve the carbonara immediately. Sprinkle some of the remaining crispy guanciale on top and finish with a generous grind of fresh black pepper.
⏱️ 1 min
- 9
Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Carbonara
- 400 g guanciale, diced small
- 300 g pecorino cheese, grated
- 1 packet spaghetti
- 1 whole egg
- 3 egg yolks
- 2 pinches salt, for the pasta water
- 1/2 cup hot pasta water, plus more as needed
- as needed fresh black pepper, for serving
Instructions
- 1
Place a large pot of water on the stove and add 2 pinches of salt to it. Bring the water to a rolling boil.
⏱️ 10 min - 2
In a large frypan, add the diced guanciale to a cold pan. Place the pan on a medium-high heat and render the guanciale until it is golden and crispy.
⏱️ 8 min - 3
Add the spaghetti from the packet to the boiling salted water and cook until it is al dente, according to package directions.
⏱️ 10 min - 4
Once the guanciale is golden and crispy, remove most of it from the pan using a slotted spoon and place it in a separate bowl, leaving some small bits and the rendered fat in the pan. Drain the rendered fat into a separate container, reserving both the crispy guanciale and the fat.
⏱️ 2 min - 5
In a mixing bowl, crack 1 whole egg and 3 egg yolks. Add the 300g of grated pecorino cheese. Then, add about 1/2 cup of the hot pasta water to the egg and cheese mixture. Whisk vigorously until the mixture forms a smooth, creamy sauce.
⏱️ 3 min - 6
Once the pasta is cooked al dente, transfer it directly from the boiling water to the frypan that contained the guanciale fat (ensure the heat is OFF under the pan). Add approximately 3/4 of the reserved crispy guanciale and pour the creamy egg and cheese mixture over the pasta.
⏱️ 2 min - 7
Mix all the ingredients well in the pan. Ensure the heat is turned OFF under the pan to prevent the eggs from scrambling. If the sauce appears too thick, add a little more hot pasta water, mixing constantly, until the desired creamy consistency is achieved.
⏱️ 2 min - 8
Serve the carbonara immediately. Sprinkle some of the remaining crispy guanciale on top and finish with a generous grind of fresh black pepper.
⏱️ 1 min - 9
Enjoy!