1Start with the base: how much salt to pour in the water. Usually 10g of salt per liter of water, but for carbonara, 5g is enough due to salty ingredients.
2Start with the base: how much salt to pour in the water. Usually 10g of salt per liter of water, but for carbonara, 5g is enough due to salty ingredients.
3Start with the base: how much salt to pour in the water. Usually 10g of salt per liter of water, but for carbonara, 5g is enough due to salty ingredients.
4Use quality pasta, either long or short.
5Use quality pasta, either long or short.
6Use quality pasta, either long or short.
7Prepare the guanciale: remove the bark (save it for broth or stew), then cut it into cubes or strips of the same size for uniform cooking.
8Prepare the guanciale: remove the bark (save it for broth or stew), then cut it into cubes or strips of the same size for uniform cooking.
9Prepare the guanciale: remove the bark (save it for broth or stew), then cut it into cubes or strips of the same size for uniform cooking.
10Put the guanciale in a cold frying pan and stir constantly for uniform cooking until crispy and all the fat is rendered.
11Put the guanciale in a cold frying pan and stir constantly for uniform cooking until crispy and all the fat is rendered.
12Put the guanciale in a cold frying pan and stir constantly for uniform cooking until crispy and all the fat is rendered.
13Filter the rendered guanciale fat.
14Filter the rendered guanciale fat.
15Filter the rendered guanciale fat.
16Prepare the eggs for the cream: you can use only yolks or yolks plus a whole egg.
17Prepare the eggs for the cream: you can use only yolks or yolks plus a whole egg.
18Prepare the eggs for the cream: you can use only yolks or yolks plus a whole egg.
19Create the carbonara cream by mixing the eggs with Pecorino cheese and black pepper to obtain a solid paste.
20Create the carbonara cream by mixing the eggs with Pecorino cheese and black pepper to obtain a solid paste.
21Create the carbonara cream by mixing the eggs with Pecorino cheese and black pepper to obtain a solid paste.
22Emulsify the cream using part of the guanciale fat and pasta cooking water.
23Emulsify the cream using part of the guanciale fat and pasta cooking water.
24Emulsify the cream using part of the guanciale fat and pasta cooking water.
25Remove the pasta from cooking 5 minutes before it is fully cooked and finish cooking it in the guanciale fat with the help of pasta cooking water.
26Remove the pasta from cooking 5 minutes before it is fully cooked and finish cooking it in the guanciale fat with the help of pasta cooking water.
27Remove the pasta from cooking 5 minutes before it is fully cooked and finish cooking it in the guanciale fat with the help of pasta cooking water.
28Off the heat, add the carbocrema and part of the guanciale to the pasta.
29Off the heat, add the carbocrema and part of the guanciale to the pasta.
30Off the heat, add the carbocrema and part of the guanciale to the pasta.
31Perform a second mantecatura to create a creamy sauce that is neither too liquid nor too solid, and to cook the egg.
32Perform a second mantecatura to create a creamy sauce that is neither too liquid nor too solid, and to cook the egg.
33Perform a second mantecatura to create a creamy sauce that is neither too liquid nor too solid, and to cook the egg.
34Plate the carbonara with more cream, guanciale, and black pepper.
35Plate the carbonara with more cream, guanciale, and black pepper.
36Plate the carbonara with more cream, guanciale, and black pepper.
Ingredients
5 g salt
5 g salt
5 g salt
1 L water
1 L water
1 L water
pasta
pasta
pasta
30 g guanciale
30 g guanciale
30 g guanciale
2 egg yolks
2 egg yolks
2 egg yolks
1 whole egg
1 whole egg
1 whole egg
20 g cured cheese
20 g cured cheese
20 g cured cheese
black pepper
black pepper
black pepper
Equipment
frying pan
Tips
Use 5g of salt per liter of water for cooking pasta due to other salty ingredients.
Use quality pasta.
Cook guanciale from cold in a pan, stirring constantly until crispy and all fat is rendered.
Filter the guanciale fat.
Use eggs to create the cream, either just yolks or yolks plus a whole egg for a lighter texture.
The carbonara cream is made by mixing eggs with Pecorino cheese and black pepper.
Emulsify the cream with guanciale fat and pasta cooking water.
Remove pasta 5 minutes before it's fully cooked and finish cooking it in the guanciale fat with pasta water to create an incredible cream (mantecatura).
Add the carbocrema and part of the guanciale off the heat to create a creamy texture and cook the egg without scrambling it.
Understand the fundamental points of the recipe to adapt it to your liking.