Carbonara

1. 1

   Cut 100 g of guanciale into 0.5-1 cm thick strips. Finely grate 50 g of Pecorino Romano cheese.

   5 min

2. 2

   In a bowl, whisk 1 whole egg and 2 egg yolks. Stir in most of the grated Pecorino Romano (saving a small portion for garnish) and 5 g of freshly cracked black pepper until a thick, uniform paste forms.

   3 min

3. 3

   Bring a large pot of water to a boil, salt moderately (guanciale and Pecorino are already salty), and add 200 g of spaghetti. Cook 2 minutes short of package instructions to keep it firmly al dente. Reserve 1 cup of starchy pasta water before draining.

   8 min

   100°C

4. 4

   Place the sliced guanciale in a cold, dry skillet and set over medium-low heat. Cook for 6-8 minutes until the fat renders out and the meat becomes crispy on the outside while staying tender inside. Turn off the heat.

   8 min

5. 5

   Transfer the cooked spaghetti directly into the skillet with the rendered guanciale and its fat. Add 2-3 tablespoons of hot pasta water and toss vigorously over medium heat for 1 minute to create a preliminary emulsion.

   1 min

6. 6

   Remove the skillet entirely from the heat and let it cool for 20-30 seconds to prevent scrambling. Pour in the egg and cheese mixture with a splash of warm pasta cooking water, tossing vigorously and constantly until the residual heat forms a glossy, creamy sauce. Serve immediately with the remaining Pecorino and extra black pepper.

   2 min

1 serving ≈ 375 g

Nutrition values are estimates. - means data is unavailable.