# Carbonara

A classic Italian pasta dish made with guanciale, eggs, Pecorino Romano cheese, and black pepper.

- Servings: 2 servings
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

1. Take the skin off the guanciale.
2. Shave off the back part of the guanciale where the pepper is.
3. Cut the guanciale into small strips or diced pieces.
4. Start with a cold pan and sear the guanciale at low heat to render the fat.
5. Prepare the eggs by separating the yolks; you will use two yolks per portion.
6. Grate the Pecorino Romano cheese; use about 20 grams per portion.
7. Add ground black pepper directly into the egg yolks.
8. While the guanciale is searing, put the pasta in water.
9. Once most of the fat has rendered from the guanciale, raise the temperature to make it crispy for about a minute.
10. Take out half of the crispy guanciale.
11. Pour a couple tablespoons of the rendered guanciale fat directly into the egg mixture, stirring constantly.
12. Put the cooked pasta directly into the pan with the remaining guanciale.
13. Pour the egg mixture directly into the pan with the pasta and guanciale.
14. Add one ladle of pasta water to the pan.
15. Plate the carbonara.
16. Top the plated carbonara with a little bit of the reserved crispy guanciale.

## 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.

## Source

- Original video: https://www.instagram.com/reel/DTtQEMxDmgr/?igsh=M3p0YmZqZTE3eGdj
- Recipe page: https://www.cliprecipe.com/recipe/efad1f37-6639-47d8-a342-daad27288dab
- Extracted: 2026-02-14

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