Carbonara

Serves 1
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Directions

  1. 1Slice the guanciale into small cubes.
  2. 2Slice the guanciale into small cubes.
  3. 3Slice the guanciale into small cubes.
  4. 4Fry the guanciale until crispy.
  5. 5Fry the guanciale until crispy.
  6. 6Fry the guanciale until crispy.
  7. 7Grate the Pecorino Romano cheese.
  8. 8Grate the Pecorino Romano cheese.
  9. 9Grate the Pecorino Romano cheese.
  10. 10Separate the egg yolks and place them in a bowl with the grated cheese. Add one whole egg to the mixture.
  11. 11Separate the egg yolks and place them in a bowl with the grated cheese. Add one whole egg to the mixture.
  12. 12Separate the egg yolks and place them in a bowl with the grated cheese. Add one whole egg to the mixture.
  13. 13Whisk the egg and cheese mixture until creamy.
  14. 14Whisk the egg and cheese mixture until creamy.
  15. 15Whisk the egg and cheese mixture until creamy.
  16. 16Add some of the guanciale fat and cooked guanciale to the egg and cheese mixture and whisk until well combined.
  17. 17Add some of the guanciale fat and cooked guanciale to the egg and cheese mixture and whisk until well combined.
  18. 18Add some of the guanciale fat and cooked guanciale to the egg and cheese mixture and whisk until well combined.
  19. 19Crush fresh whole peppercorns in a mortar and pestle.
  20. 20Crush fresh whole peppercorns in a mortar and pestle.
  21. 21Crush fresh whole peppercorns in a mortar and pestle.
  22. 22Add the freshly crushed peppercorns to the egg and cheese mixture and whisk.
  23. 23Add the freshly crushed peppercorns to the egg and cheese mixture and whisk.
  24. 24Add the freshly crushed peppercorns to the egg and cheese mixture and whisk.
  25. 25Boil water in a pot and add salt.
  26. 26Boil water in a pot and add salt.
  27. 27Boil water in a pot and add salt.
  28. 28Add spaghetti to the boiling water and cook until al dente.
  29. 29Add spaghetti to the boiling water and cook until al dente.
  30. 30Add spaghetti to the boiling water and cook until al dente.
  31. 31Transfer the cooked spaghetti to the pan with the guanciale.
  32. 32Transfer the cooked spaghetti to the pan with the guanciale.
  33. 33Transfer the cooked spaghetti to the pan with the guanciale.
  34. 34Pour the egg and cheese mixture over the spaghetti.
  35. 35Pour the egg and cheese mixture over the spaghetti.
  36. 36Pour the egg and cheese mixture over the spaghetti.
  37. 37Add some pasta water to the sauce to create a creamy texture.
  38. 38Add some pasta water to the sauce to create a creamy texture.
  39. 39Add some pasta water to the sauce to create a creamy texture.
  40. 40Toss the spaghetti with the sauce until fully coated and creamy.
  41. 41Toss the spaghetti with the sauce until fully coated and creamy.
  42. 42Toss the spaghetti with the sauce until fully coated and creamy.
  43. 43Serve the carbonara on a plate.
  44. 44Serve the carbonara on a plate.
  45. 45Serve the carbonara on a plate.
  46. 46Garnish with extra crispy guanciale and more sauce.
  47. 47Garnish with extra crispy guanciale and more sauce.
  48. 48Garnish with extra crispy guanciale and more sauce.

Ingredients

  • guanciale
  • guanciale
  • guanciale
  • Pecorino Romano cheese
  • Pecorino Romano cheese
  • Pecorino Romano cheese
  • 3 egg yolks
  • 3 egg yolks
  • 3 egg yolks
  • 1 whole egg
  • 1 whole egg
  • 1 whole egg
  • black peppercorns
  • black peppercorns
  • black peppercorns
  • spaghetti
  • spaghetti
  • spaghetti

Equipment

knifepangraterwhiskmortar and pestlepottongsladle