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.
2Toast 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.
3Toast 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.
4Crush the cooled peppercorns using a pan or a pepper grinder, aiming for a textured grind, not super fine.
5Crush the cooled peppercorns using a pan or a pepper grinder, aiming for a textured grind, not super fine.
6Crush the cooled peppercorns using a pan or a pepper grinder, aiming for a textured grind, not super fine.
7Grate Parmesan and Pecorino cheeses using a microplane for a very fine consistency.
8Grate Parmesan and Pecorino cheeses using a microplane for a very fine consistency.
9Grate Parmesan and Pecorino cheeses using a microplane for a very fine consistency.
10Separate three whole eggs and two egg yolks. Ensure eggs are at room temperature.
11Separate three whole eggs and two egg yolks. Ensure eggs are at room temperature.
12Separate three whole eggs and two egg yolks. Ensure eggs are at room temperature.
13Combine the grated cheeses, whole eggs, and egg yolks in a bowl. Whisk until a smooth, creamy, homogeneous mixture is formed.
14Combine the grated cheeses, whole eggs, and egg yolks in a bowl. Whisk until a smooth, creamy, homogeneous mixture is formed.
15Combine the grated cheeses, whole eggs, and egg yolks in a bowl. Whisk until a smooth, creamy, homogeneous mixture is formed.
16Add a little bit of the toasted, crushed black peppercorns to the egg and cheese mixture.
17Add a little bit of the toasted, crushed black peppercorns to the egg and cheese mixture.
18Add a little bit of the toasted, crushed black peppercorns to the egg and cheese mixture.
19Cut guanciale into nice big chunks or thick matchsticks.
20Cut guanciale into nice big chunks or thick matchsticks.
21Cut guanciale into nice big chunks or thick matchsticks.
22Bring a pot of water to a boil and add salt until it tastes like sea salt.
23Bring a pot of water to a boil and add salt until it tastes like sea salt.
24Bring a pot of water to a boil and add salt until it tastes like sea salt.
25Add dry spaghetti to the boiling water and cook for about 10 minutes until al dente. Stir occasionally to prevent sticking.
26Add dry spaghetti to the boiling water and cook for about 10 minutes until al dente. Stir occasionally to prevent sticking.
27Add dry spaghetti to the boiling water and cook for about 10 minutes until al dente. Stir occasionally to prevent sticking.
28While pasta cooks, heat a pan with a little olive oil over medium heat. Add the cut guanciale.
29While pasta cooks, heat a pan with a little olive oil over medium heat. Add the cut guanciale.
30While pasta cooks, heat a pan with a little olive oil over medium heat. Add the cut guanciale.
31Cook guanciale until light golden brown and sizzling, but not crisp, retaining all the rendered fat.
32Cook guanciale until light golden brown and sizzling, but not crisp, retaining all the rendered fat.
33Cook guanciale until light golden brown and sizzling, but not crisp, retaining all the rendered fat.
34Once pasta is al dente, remove it from the water using tongs, draining it lightly (some pasta water is desired).
35Once pasta is al dente, remove it from the water using tongs, draining it lightly (some pasta water is desired).
36Once pasta is al dente, remove it from the water using tongs, draining it lightly (some pasta water is desired).
37Immediately add the hot pasta to the egg and cheese mixture in the bowl.
38Immediately add the hot pasta to the egg and cheese mixture in the bowl.
39Immediately add the hot pasta to the egg and cheese mixture in the bowl.
40Add the cooked guanciale and all its rendered fat to the bowl with the pasta and egg mixture.
41Add the cooked guanciale and all its rendered fat to the bowl with the pasta and egg mixture.
42Add the cooked guanciale and all its rendered fat to the bowl with the pasta and egg mixture.
43Mix vigorously with tongs, ensuring the egg and cheese start to cook and the fat emulsifies into a creamy sauce around the pasta.
44Mix vigorously with tongs, ensuring the egg and cheese start to cook and the fat emulsifies into a creamy sauce around the pasta.
45Mix vigorously with tongs, ensuring the egg and cheese start to cook and the fat emulsifies into a creamy sauce around the pasta.
46Serve immediately, garnishing with additional guanciale, toasted black peppercorns, and grated Pecorino and Parmesan cheese.
47Serve immediately, garnishing with additional guanciale, toasted black peppercorns, and grated Pecorino and Parmesan cheese.
48Serve immediately, garnishing with additional guanciale, toasted black peppercorns, and grated Pecorino and Parmesan cheese.
Ingredients
black peppercorns
black peppercorns
black peppercorns
Parmesan cheese
Parmesan cheese
Parmesan cheese
Pecorino cheese
Pecorino cheese
Pecorino cheese
3 room temperature whole eggs
3 room temperature whole eggs
3 room temperature whole eggs
2 room temperature egg yolks
2 room temperature egg yolks
2 room temperature egg yolks
guanciale
guanciale
guanciale
salt
salt
salt
dry spaghetti pasta
dry spaghetti pasta
dry spaghetti pasta
olive oil
olive oil
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.