Authentic Carbonara
Serves 1
Directions
- 1Dice the guanciale.
- 2Fry the guanciale in a pan until crispy and rendered, removing it from the pan once cooked.
- 3Grate the pecorino romano cheese finely into a bowl.
- 4Separate the egg whites from the yolks, adding three egg yolks and one whole egg to the grated pecorino romano.
- 5Whisk the cheese and eggs until combined.
- 6Add some of the rendered guanciale fat to the egg and cheese mixture and whisk until smooth.
- 7Crush fresh whole peppercorns using a mortar and pestle.
- 8Add the crushed black pepper to the egg mixture and whisk.
- 9Boil salted water in a pot and add the spaghetti.
- 10Transfer the cooked spaghetti directly from the pot into the pan with the guanciale.
- 11Pour the egg and cheese sauce over the spaghetti.
- 12Add some of the starchy pasta water to the sauce to create a creamy emulsion.
- 13Mix well until the pasta is coated with the creamy sauce.
- 14Serve the carbonara on a plate.
- 15Top with crispy guanciale and extra sauce.
Ingredients
- guanciale
- pecorino romano cheese
- 1 whole egg
- 3 egg yolks
- black pepper
- spaghetti
Equipment
knifecutting boardpangraterbowlwhiskmortar and pestlepottongsladle
Related recipes
Baked Cabbage Steaks with Meat, Tomato & Cheese
Italian · Dinner
Rita’s Viral Chicken Cutlets
Italian · Dinner
Olive Calabrian Chili spaghetti - puttanesca
Italian · Dinner
Spicy Vodka Gnocchi Soup with Lemony Whipped Ricotta
Italian · Dinner
Cacio e Pepe
Italian · Dinner
Low-Carb Crustless Pizza Bowl
Italian · Dinner
Spaghetti with Creamy Walnut Sauce (Salsa di Noci)
Italian · Dinner
Fresh Pasta Dough
Italian · Dinner
Pappardelle
Italian · Dinner
Chicken with Caramelized Onion Gnocchi
Italian · Dinner
Garlic Parmesan Chicken Skewers
Italian · Dinner
Stromboli
Italian · Dinner