Authentic Carbonara
Serves 1
Directions
- 1Dice the guanciale.
- 2Dice the guanciale.
- 3Dice the guanciale.
- 4Fry the guanciale in a pan until crispy and rendered, removing it from the pan once cooked.
- 5Fry the guanciale in a pan until crispy and rendered, removing it from the pan once cooked.
- 6Fry the guanciale in a pan until crispy and rendered, removing it from the pan once cooked.
- 7Grate the pecorino romano cheese finely into a bowl.
- 8Grate the pecorino romano cheese finely into a bowl.
- 9Grate the pecorino romano cheese finely into a bowl.
- 10Separate the egg whites from the yolks, adding three egg yolks and one whole egg to the grated pecorino romano.
- 11Separate the egg whites from the yolks, adding three egg yolks and one whole egg to the grated pecorino romano.
- 12Separate the egg whites from the yolks, adding three egg yolks and one whole egg to the grated pecorino romano.
- 13Whisk the cheese and eggs until combined.
- 14Whisk the cheese and eggs until combined.
- 15Whisk the cheese and eggs until combined.
- 16Add some of the rendered guanciale fat to the egg and cheese mixture and whisk until smooth.
- 17Add some of the rendered guanciale fat to the egg and cheese mixture and whisk until smooth.
- 18Add some of the rendered guanciale fat to the egg and cheese mixture and whisk until smooth.
- 19Crush fresh whole peppercorns using a mortar and pestle.
- 20Crush fresh whole peppercorns using a mortar and pestle.
- 21Crush fresh whole peppercorns using a mortar and pestle.
- 22Add the crushed black pepper to the egg mixture and whisk.
- 23Add the crushed black pepper to the egg mixture and whisk.
- 24Add the crushed black pepper to the egg mixture and whisk.
- 25Boil salted water in a pot and add the spaghetti.
- 26Boil salted water in a pot and add the spaghetti.
- 27Boil salted water in a pot and add the spaghetti.
- 28Transfer the cooked spaghetti directly from the pot into the pan with the guanciale.
- 29Transfer the cooked spaghetti directly from the pot into the pan with the guanciale.
- 30Transfer the cooked spaghetti directly from the pot into the pan with the guanciale.
- 31Pour the egg and cheese sauce over the spaghetti.
- 32Pour the egg and cheese sauce over the spaghetti.
- 33Pour the egg and cheese sauce over the spaghetti.
- 34Add some of the starchy pasta water to the sauce to create a creamy emulsion.
- 35Add some of the starchy pasta water to the sauce to create a creamy emulsion.
- 36Add some of the starchy pasta water to the sauce to create a creamy emulsion.
- 37Mix well until the pasta is coated with the creamy sauce.
- 38Mix well until the pasta is coated with the creamy sauce.
- 39Mix well until the pasta is coated with the creamy sauce.
- 40Serve the carbonara on a plate.
- 41Serve the carbonara on a plate.
- 42Serve the carbonara on a plate.
- 43Top with crispy guanciale and extra sauce.
- 44Top with crispy guanciale and extra sauce.
- 45Top with crispy guanciale and extra sauce.
Ingredients
- guanciale
- guanciale
- guanciale
- pecorino romano cheese
- pecorino romano cheese
- pecorino romano cheese
- 1 whole egg
- 1 whole egg
- 1 whole egg
- 3 egg yolks
- 3 egg yolks
- 3 egg yolks
- black pepper
- black pepper
- black pepper
- spaghetti
- spaghetti
- spaghetti
Equipment
knifecutting boardpangraterbowlwhiskmortar and pestlepottongsladle