Servings: 2 people
Preparation Time: 20-25 minutes
Ingredients
- Pasta: 200g of Spaghetti, Rigatoni, or Mezze Maniche.
-
Guanciale (Cured Pork Jowl): 100g - 120g.
Note: Using Guanciale is fundamental for the authentic taste. - Pecorino Romano Cheese: 50g - 70g, finely grated.
- Eggs: 3 large egg yolks (using only yolks ensures maximum creaminess).
- Black Pepper: To taste, freshly ground.
- Salt: For the pasta water only.
- Alternatively, purchase our Carbonara Kit
Step-by-Step Instructions
- Prepare the Guanciale: Slice the guanciale into uniform strips or cubes. Place them in a cold pan (no oil needed) and heat over medium-low heat. Let the fat melt until the meat becomes crispy on the outside but remains tender inside. Once ready, turn off the heat and set aside, keeping the rendered fat in the pan.
- Create the "Carbo-Cream": In a large bowl, whisk the egg yolks with the grated Pecorino Romano and plenty of black pepper. Add a tablespoon of the warm guanciale fat and a small splash of pasta cooking water. Whisk vigorously until you reach a thick, smooth consistency.
- Cook the Pasta: Boil the pasta in lightly salted water (keep in mind that guanciale and pecorino are already quite salty). Drain it "al dente," making sure to reserve a cup of the cooking water.
- Emulsify: Add the pasta to the pan with the guanciale (with the heat turned off) and toss well to coat it in the fat.
- The Final Step (Away from the heat): Transfer the seasoned pasta into the bowl with the egg and cheese mixture. Mix quickly, adding a little of the reserved cooking water if needed. The residual heat from the pasta will cook the egg just enough to create a silky sauce without scrambling it.
- Buon Appetito!
Chef's Tips
Temperature Control: Never mix the eggs into the pasta while it's still on the stove. The "magic" happens between 62°C and 65°C; any higher and you'll end up with an omelet.
Pepper Toasting: For extra flavor, toast the peppercorns in a small pan before grinding them into the egg mixture.