# Carbonara

This carbonara recipe is very famous in Rome: it is made by chef Luciano Monosilio in his restaurant and is the traditional dish with modern techniques.

- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- guanciale
- 150 grams spaghetti
- 4 egg yolks
- 30 grams grana padano
- 20 grams pecorino romano
- black pepper

## Instructions

1. Cut the guanciale into large cubes.
2. Put them in a cold pan over medium heat.
3. Reserve guanciale and the grease.
4. Add spaghetti to boiling salted water.
5. In a bowl, add four egg yolks, 30 grams of grated grana padano and 20 of pecorino romano.
6. Add freshly ground black pepper and mix.
7. Reserve 200 ml of the cooking water.
8. Drain the spaghetti.
9. Make a bain-marie.
10. Put the bowl of eggs on top of the boiling water and add the guanciale fat.
11. Emulsify it and then add a splash of water and beat, creating an airy and light sauce.
12. When thickened, add the spaghetti and mix, adding water little by little until the sauce is created, creamy and unctuous.
13. Serve and top with pecorino romano, guanciale and freshly ground black pepper.

## Equipment

- knife
- cutting board
- pan
- pot
- bowl
- whisk
- tongs

## Tips

- You can use 50 grams of only grana padano or substitute both cheese for parmesan.

## Source

- Original video: https://youtube.com/shorts/JTw9Dpw1ba4
- Recipe page: https://www.cliprecipe.com/recipe/99d972bd-403d-46c7-91dc-a59bb2a72987
- Extracted: 2025-05-11

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