Serves 4
Directions
- 1Toast black peppercorns over medium-low heat until fragrant, moving them around for even toasting. Remove from heat when they start to pop and let them cool on a tray.
- 2Crush the cooled peppercorns using a pan or a pepper grinder, aiming for a textured grind, not super fine.
- 3Grate Parmesan and Pecorino cheeses using a microplane for a very fine consistency.
- 4Separate three whole eggs and two egg yolks. Ensure eggs are at room temperature.
- 5Combine the grated cheeses, whole eggs, and egg yolks in a bowl. Whisk until a smooth, creamy, homogeneous mixture is formed.
- 6Add a little bit of the toasted, crushed black peppercorns to the egg and cheese mixture.
- 7Cut guanciale into nice big chunks or thick matchsticks.
- 8Bring a pot of water to a boil and add salt until it tastes like sea salt.
- 9Add dry spaghetti to the boiling water and cook for about 10 minutes until al dente. Stir occasionally to prevent sticking.
- 10While pasta cooks, heat a pan with a little olive oil over medium heat. Add the cut guanciale.
- 11Cook guanciale until light golden brown and sizzling, but not crisp, retaining all the rendered fat.
- 12Once pasta is al dente, remove it from the water using tongs, draining it lightly (some pasta water is desired).
- 13Immediately add the hot pasta to the egg and cheese mixture in the bowl.
- 14Add the cooked guanciale and all its rendered fat to the bowl with the pasta and egg mixture.
- 15Mix vigorously with tongs, ensuring the egg and cheese start to cook and the fat emulsifies into a creamy sauce around the pasta.
- 16Serve immediately, garnishing with additional guanciale, toasted black peppercorns, and grated Pecorino and Parmesan cheese.
Ingredients
- black peppercorns
- Parmesan cheese
- Pecorino cheese
- 3 room temperature whole eggs
- 2 room temperature egg yolks
- guanciale
- salt
- dry spaghetti pasta
- olive oil
Equipment
pantraymicroplanewhisktongs
Tips
- Gather all ingredients within arm's reach before starting to cook (mise en place).
- Toast peppercorns before grinding for a nutty, deep flavor.
- Use a microplane for grating cheese to ensure a silky sauce.
- Use room temperature eggs for proper emulsification.
- Add extra egg yolks for more fat and richness.
- Do not overcook guanciale; keep some chewiness.
- Do not drain pasta too well; the starchy water is crucial for the sauce.
- Mix carbonara in a bowl, not a hot pan, to prevent scrambled eggs.
- Eat carbonara immediately while hot.
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