Carbonara

1 mins
Serves 1
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Directions

  1. 1Start with a ‘ciotola’, one whole egg, and three egg yolks.
  2. 2Start with a ‘ciotola’, one whole egg, and three egg yolks.
  3. 3Start with a ‘ciotola’, one whole egg, and three egg yolks.
  4. 4Add some freshly cracked pepper and some Parmigiano Reggiano (aged).
  5. 5Add some freshly cracked pepper and some Parmigiano Reggiano (aged).
  6. 6Add some freshly cracked pepper and some Parmigiano Reggiano (aged).
  7. 7Mix well.
  8. 8Mix well.
  9. 9Mix well.
  10. 10Cut the guanciale into little sticks and remove the rind.
  11. 11Cut the guanciale into little sticks and remove the rind.
  12. 12Cut the guanciale into little sticks and remove the rind.
  13. 13Boil the pasta water with some salt and then drop in your pasta.
  14. 14Boil the pasta water with some salt and then drop in your pasta.
  15. 15Boil the pasta water with some salt and then drop in your pasta.
  16. 16Slowly render your guanciale. There is so much fat already in the pork, that you don't have to add any food.
  17. 17Slowly render your guanciale. There is so much fat already in the pork, that you don't have to add any food.
  18. 18Slowly render your guanciale. There is so much fat already in the pork, that you don't have to add any food.
  19. 19Remove it once it's just a little bit crispy.
  20. 20Remove it once it's just a little bit crispy.
  21. 21Remove it once it's just a little bit crispy.
  22. 22Carefully pour out the pork fat and remove all the little bits from the pan.
  23. 23Carefully pour out the pork fat and remove all the little bits from the pan.
  24. 24Carefully pour out the pork fat and remove all the little bits from the pan.
  25. 25With your heat completely off, add back in a little bit of the pork fat and your pasta.
  26. 26With your heat completely off, add back in a little bit of the pork fat and your pasta.
  27. 27With your heat completely off, add back in a little bit of the pork fat and your pasta.
  28. 28Add a little bit of pasta water.
  29. 29Add a little bit of pasta water.
  30. 30Add a little bit of pasta water.
  31. 31Add in your eggs and cheese, and mix it aggressively.
  32. 32Add in your eggs and cheese, and mix it aggressively.
  33. 33Add in your eggs and cheese, and mix it aggressively.
  34. 34If you did it right, it should emulsify beautifully.
  35. 35If you did it right, it should emulsify beautifully.
  36. 36If you did it right, it should emulsify beautifully.
  37. 37Toss back in your guanciale.
  38. 38Toss back in your guanciale.
  39. 39Toss back in your guanciale.
  40. 40Add a little more Parmigiano Reggiano.
  41. 41Add a little more Parmigiano Reggiano.
  42. 42Add a little more Parmigiano Reggiano.

Ingredients

  • 1 whole egg
  • 1 whole egg
  • 1 whole egg
  • 3 egg yolks
  • 3 egg yolks
  • 3 egg yolks
  • 0 fresh cracked pepper
  • 0 fresh cracked pepper
  • 0 fresh cracked pepper
  • 2 cups Parmigiano Reggiano
  • 2 cups Parmigiano Reggiano
  • 2 cups Parmigiano Reggiano
  • 3 slices Guanciale
  • 3 slices Guanciale
  • 3 slices Guanciale
  • 250 g Spaghetti
  • 250 g Spaghetti
  • 250 g Spaghetti
  • 0 salt
  • 0 salt
  • 0 salt

Equipment

mixing bowlknifegraterfrying panpot
Carbonara | Clip Recipe