# Carbonara

A traditional Italian carbonara made with guanciale, eggs, Pecorino cheese, and black pepper, emphasizing proper emulsification and pasta mantecatura.

- Servings: 1 servings
- Cuisine: Italian
- Language: es

## Ingredients

- 5 g salt
- 1 L water
- pasta
- 30 g guanciale
- 2 egg yolks
- 1 whole egg
- 20 g cured cheese
- black pepper

## Instructions

1. Start 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.
2. Use quality pasta, either long or short.
3. Prepare 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.
4. Put the guanciale in a cold frying pan and stir constantly for uniform cooking until crispy and all the fat is rendered.
5. Filter the rendered guanciale fat.
6. Prepare the eggs for the cream: you can use only yolks or yolks plus a whole egg.
7. Create the carbonara cream by mixing the eggs with Pecorino cheese and black pepper to obtain a solid paste.
8. Emulsify the cream using part of the guanciale fat and pasta cooking water.
9. Remove 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.
10. Off the heat, add the carbocrema and part of the guanciale to the pasta.
11. Perform a second mantecatura to create a creamy sauce that is neither too liquid nor too solid, and to cook the egg.
12. Plate the carbonara with more cream, guanciale, and 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.

## Source

- Original video: https://www.tiktok.com/@cookinconelsabi/video/7625337734219058454?is_from_webapp=1&sender_device=pc&web_id=7565423711281890838
- Recipe page: https://www.cliprecipe.com/recipe/f425effd-821f-4d65-9bbe-e2f21685f791
- Extracted: 2026-05-11

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