# Carbonara Romana

This is a recipe for the most famous carbonara in Rome, made by chef Luciano Monosilio, using a different technique to make the sauce.

- Servings: 1 servings
- Total time: 1 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 150 grams guanciale
- 150 grams spaghetti
- 4 yolks eggs
- 30 grams grana padano
- 20 grams pecorino romano
- 1 pinch black pepper
- 200 ml water

## Instructions

1. Cut the guanciale into large cubes.
2. Place the guanciale in a cold frying pan over medium heat; it will release its fat and fry in it.
3. Set aside the guanciale and save the fat.
4. Cook 150 grams of spaghetti in boiling salted water.
5. In a bowl, add four egg yolks, 30 grams of grated Grana Padano, and 20 grams of Pecorino Romano. You can use 50 grams of one cheese or substitute it with Parmesan.
6. Add freshly ground black pepper and mix.
7. Reserve 200 milliliters of the pasta cooking water and drain the spaghetti.
8. Do not throw away the water, we're going to make a bain-marie.
9. Place the egg bowl over the boiling water and add the guanciale fat.
10. Emulsify the mixture and add a little water, stirring to create an airy and light sauce.
11. Once the spaghetti is cooked, mix it with the sauce, adding water little by little until the creamy sauce is formed.
12. Serve, garnish with Pecorino Romano, guanciale, and freshly ground black pepper.

## Equipment

- knife
- frying pan
- whisk
- large pot
- bowl

## Source

- Original video: https://www.youtube.com/watch?v=JTw9Dpw1ba4
- Recipe page: https://www.cliprecipe.com/recipe/99d4ece9-ba57-44b8-8d7f-1630376db9c8
- Extracted: 2025-02-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt