Carbonara

Serves 2
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Directions

  1. 1Take the skin off the guanciale.
  2. 2Take the skin off the guanciale.
  3. 3Take the skin off the guanciale.
  4. 4Shave off the back part of the guanciale where the pepper is.
  5. 5Shave off the back part of the guanciale where the pepper is.
  6. 6Shave off the back part of the guanciale where the pepper is.
  7. 7Cut the guanciale into small strips or diced pieces.
  8. 8Cut the guanciale into small strips or diced pieces.
  9. 9Cut the guanciale into small strips or diced pieces.
  10. 10Start with a cold pan and sear the guanciale at low heat to render the fat.
  11. 11Start with a cold pan and sear the guanciale at low heat to render the fat.
  12. 12Start with a cold pan and sear the guanciale at low heat to render the fat.
  13. 13Prepare the eggs by separating the yolks; you will use two yolks per portion.
  14. 14Prepare the eggs by separating the yolks; you will use two yolks per portion.
  15. 15Prepare the eggs by separating the yolks; you will use two yolks per portion.
  16. 16Grate the Pecorino Romano cheese; use about 20 grams per portion.
  17. 17Grate the Pecorino Romano cheese; use about 20 grams per portion.
  18. 18Grate the Pecorino Romano cheese; use about 20 grams per portion.
  19. 19Add ground black pepper directly into the egg yolks.
  20. 20Add ground black pepper directly into the egg yolks.
  21. 21Add ground black pepper directly into the egg yolks.
  22. 22While the guanciale is searing, put the pasta in water.
  23. 23While the guanciale is searing, put the pasta in water.
  24. 24While the guanciale is searing, put the pasta in water.
  25. 25Once most of the fat has rendered from the guanciale, raise the temperature to make it crispy for about a minute.
  26. 26Once most of the fat has rendered from the guanciale, raise the temperature to make it crispy for about a minute.
  27. 27Once most of the fat has rendered from the guanciale, raise the temperature to make it crispy for about a minute.
  28. 28Take out half of the crispy guanciale.
  29. 29Take out half of the crispy guanciale.
  30. 30Take out half of the crispy guanciale.
  31. 31Pour a couple tablespoons of the rendered guanciale fat directly into the egg mixture, stirring constantly.
  32. 32Pour a couple tablespoons of the rendered guanciale fat directly into the egg mixture, stirring constantly.
  33. 33Pour a couple tablespoons of the rendered guanciale fat directly into the egg mixture, stirring constantly.
  34. 34Put the cooked pasta directly into the pan with the remaining guanciale.
  35. 35Put the cooked pasta directly into the pan with the remaining guanciale.
  36. 36Put the cooked pasta directly into the pan with the remaining guanciale.
  37. 37Pour the egg mixture directly into the pan with the pasta and guanciale.
  38. 38Pour the egg mixture directly into the pan with the pasta and guanciale.
  39. 39Pour the egg mixture directly into the pan with the pasta and guanciale.
  40. 40Add one ladle of pasta water to the pan.
  41. 41Add one ladle of pasta water to the pan.
  42. 42Add one ladle of pasta water to the pan.
  43. 43Plate the carbonara.
  44. 44Plate the carbonara.
  45. 45Plate the carbonara.
  46. 46Top the plated carbonara with a little bit of the reserved crispy guanciale.
  47. 47Top the plated carbonara with a little bit of the reserved crispy guanciale.
  48. 48Top the plated carbonara with a little bit of the reserved crispy guanciale.

Ingredients

  • 4 slices guanciale
  • 4 slices guanciale
  • 4 slices guanciale
  • 4 yolks eggs, at room temperature
  • 4 yolks eggs, at room temperature
  • 4 yolks eggs, at room temperature
  • 40 grams Pecorino Romano cheese
  • 40 grams Pecorino Romano cheese
  • 40 grams Pecorino Romano cheese
  • 220 grams pasta, Mezzemani rigate (half rigatoni) or spaghetti
  • 220 grams pasta, Mezzemani rigate (half rigatoni) or spaghetti
  • 220 grams pasta, Mezzemani rigate (half rigatoni) or spaghetti
  • ground black pepper
  • ground black pepper
  • ground black pepper
  • 1 ladle pasta water
  • 1 ladle pasta water
  • 1 ladle pasta water

Equipment

cold pan

Tips

  • Use good quality guanciale, such as Mozzelli.
  • Remove the skin and the back part where the pepper is from the guanciale.
  • Sear guanciale first at low heat to render the fat, then raise the temperature to make it crispy for about a minute.
  • Do not buy Pecorino Romano cheese in green plastic containers; use real romano cheese like Locatelli.
  • Normally, the pasta used in Italy for carbonara is spaghetti or Mezzemani rigate (half rigatoni).
  • Pour a couple tablespoons of rendered guanciale fat into the egg mixture, stirring constantly.
  • Plate the carbonara and top it with crispy guanciale.