# Carbonara

This recipe recreates what is considered by some to be the world's best carbonara, focusing on specific ingredients and techniques.

- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 6 grams sarawak black peppercorns
- 20 grams Pecorino Romano
- 30 grams Grana Padano
- 3 egg yolks
- guanciale
- 280 grams spaghettoni
- spoonfuls pasta water

## Instructions

1. Begin with six grams of sarawak black peppercorns.
2. Toast the peppercorns until fragrant.
3. Coarsely grind the peppercorns, saving two grams for later.
4. Grate 20 grams of freshly grated Pecorino Romano and 30 grams of Grana Padano.
5. Add three egg yolks to a bowl.
6. Add the cheese and the pepper, then whisk to combine.
7. Place the mixing bowl on top of a heated pot of water and mix until the color and density changes.
8. Cut the rind off the guanciale and cut them into roughly two centimeters thick cubes.
9. Place the guanciale cubes into an unheated pan and turn the heat to low.
10. Wait for the fat to render.
11. Add a couple spoonfuls of the guanciale fat to the bowl of tempered eggs.
12. Add the spaghettoni to the bowl along with some of the guanciale and a couple spoonfuls of pasta water.
13. Mix to emulsify.
14. Serve with grated pecorino romano and a few pinches of the freshly ground black pepper.

## Equipment

- scale
- bowl
- knife
- grater
- pan
- pot

## Tips

- Toast peppercorns to enhance flavor.
- Use a double boiler method to temper eggs and prevent scrambling.
- Cut guanciale into roughly two-centimeter thick cubes.
- Cook guanciale in an unheated pan on low heat to render fat slowly.

## Source

- Original video: https://vm.tiktok.com/ZNdhHfQcY/
- Recipe page: https://www.cliprecipe.com/recipe/fda1c4b8-b65a-45b4-9c1a-5a122b2105e6
- Extracted: 2025-05-23

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