Spaghetti Carbonara

Serves 2
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Directions

  1. 1Grab the pasta by two hands, twist it, and put it into the water.
  2. 2Grab the pasta by two hands, twist it, and put it into the water.
  3. 3Grab the pasta by two hands, twist it, and put it into the water.
  4. 4Put a tiny amount of salt in the pasta water.
  5. 5Put a tiny amount of salt in the pasta water.
  6. 6Put a tiny amount of salt in the pasta water.
  7. 7Remove the skin from the guanciale.
  8. 8Remove the skin from the guanciale.
  9. 9Remove the skin from the guanciale.
  10. 10Take a one-centimeter slice of guanciale and roughly chop it into half-centimeter chunks.
  11. 11Take a one-centimeter slice of guanciale and roughly chop it into half-centimeter chunks.
  12. 12Take a one-centimeter slice of guanciale and roughly chop it into half-centimeter chunks.
  13. 13Place the chopped guanciale into a cold pan and turn the heat to medium-high to render the fat.
  14. 14Place the chopped guanciale into a cold pan and turn the heat to medium-high to render the fat.
  15. 15Place the chopped guanciale into a cold pan and turn the heat to medium-high to render the fat.
  16. 16Give the garlic a crack and put it in the pan with the guanciale.
  17. 17Give the garlic a crack and put it in the pan with the guanciale.
  18. 18Give the garlic a crack and put it in the pan with the guanciale.
  19. 19Crack black peppercorns in a pestle and mortar, then sieve them to separate the outer skin from the hotter inside part.
  20. 20Crack black peppercorns in a pestle and mortar, then sieve them to separate the outer skin from the hotter inside part.
  21. 21Crack black peppercorns in a pestle and mortar, then sieve them to separate the outer skin from the hotter inside part.
  22. 22Crack an egg into a bowl and add about 20 grams of pecorino romano, then whisk it up.
  23. 23Crack an egg into a bowl and add about 20 grams of pecorino romano, then whisk it up.
  24. 24Crack an egg into a bowl and add about 20 grams of pecorino romano, then whisk it up.
  25. 25Once the guanciale is golden, remove the garlic from the pan and turn off the heat.
  26. 26Once the guanciale is golden, remove the garlic from the pan and turn off the heat.
  27. 27Once the guanciale is golden, remove the garlic from the pan and turn off the heat.
  28. 28Drag the pasta and some pasta water into the pan with the guanciale fat.
  29. 29Drag the pasta and some pasta water into the pan with the guanciale fat.
  30. 30Drag the pasta and some pasta water into the pan with the guanciale fat.
  31. 31Toss the pasta with the guanciale and fat, adding more liquid from the pasta water as needed to emulsify and create a creamy sauce.
  32. 32Toss the pasta with the guanciale and fat, adding more liquid from the pasta water as needed to emulsify and create a creamy sauce.
  33. 33Toss the pasta with the guanciale and fat, adding more liquid from the pasta water as needed to emulsify and create a creamy sauce.
  34. 34Only when the frying sound stops, add the egg mixture while tossing.
  35. 35Only when the frying sound stops, add the egg mixture while tossing.
  36. 36Only when the frying sound stops, add the egg mixture while tossing.
  37. 37Finish with more black pepper.
  38. 38Finish with more black pepper.
  39. 39Finish with more black pepper.
  40. 40Serve with a finishing of pecorino romano.
  41. 41Serve with a finishing of pecorino romano.
  42. 42Serve with a finishing of pecorino romano.

Ingredients

  • Guanciale
  • Guanciale
  • Guanciale
  • 20 grams Pecorino Romano cheese
  • 20 grams Pecorino Romano cheese
  • 20 grams Pecorino Romano cheese
  • free-range organic egg
  • free-range organic egg
  • free-range organic egg
  • pasta
  • pasta
  • pasta
  • black peppercorns
  • black peppercorns
  • black peppercorns
  • garlic
  • garlic
  • garlic
  • salt
  • salt
  • salt

Equipment

panpestle and mortarsievebowl

Tips

  • Twist the pasta when adding it to water to prevent sticking.
  • Add only a tiny amount of salt to the pasta water because the cheese and guanciale are salty.
  • Start cooking guanciale in a cold pan on medium-high heat to render the fat out.
  • Crack peppercorns and sieve them to get the hotter inner part for a good, hot carbonara.
  • Do not overcook the eggs; whisk them with pecorino romano.
  • Use pasta water to emulsify with the guanciale fat to create a creamy sauce, stopping the frying action.