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Spaghetti Carbonara
A traditional Roman carbonara with crisp guanciale, Pecorino, eggs and pepper emulsified with pasta water.
From YouTube · Sep 25, 2019
A traditional Roman carbonara with crisp guanciale, Pecorino, eggs and pepper emulsified with pasta water.
5 min
Prep time
15 min
Cook time
20 min
Total time
4 servings
Yield
Ingredients
7 ingredients- 5 L Water (21.134 cups)
- Pinch Rock salt
- 300 grams Spaghetti (10 oz. or Spaghettoni/Rigatoni/Paccheri)
- 150 grams Guanciale (5.3 oz. Pig Cheek or Pancetta)
- 200 grams Pecorino cheese (2 cups )
- 4 Eggs
- Pepper
Method
13 steps- Bring 5 litres of water to the boil in a large pot and add a pinch of rock salt.
- Cook 300g spaghetti according to the packet instructions until al dente.
- Remove the tough skin from the guanciale while retaining the seasoned crust, then slice it into thin strips.
- Place the guanciale in a large frying pan over low to medium heat and cook it slowly until its fat renders and the meat becomes gently crisp.
- Crack 4 eggs into a mixing bowl and whisk thoroughly.
- Add 200g grated Pecorino cheese and plenty of black pepper to the eggs, then mix into a thick, creamy paste.
- Transfer the cooked pasta directly into the pan with the guanciale using tongs, allowing a little pasta water to enter the pan.
- Turn off the heat so the pasta and guanciale stop cooking.
- Add one ladleful of hot pasta water to the egg and Pecorino mixture and mix thoroughly with a fork.
- Return the pan to low heat and add a little pasta water.
- Pour the egg and cheese mixture over the pasta and toss gently but quickly with tongs so the sauce coats the pasta without the eggs scrambling.
- Continue tossing just until the sauce begins to thicken, then remove from the heat.
- Serve immediately with freshly cracked black pepper.
Recipe notes
Helpful tips
- Render the guanciale slowly over low to medium heat.
- Turn off the heat before adding the egg mixture.
- Temper the eggs with hot pasta water.
- Toss quickly so the sauce thickens without scrambling.
- Serve immediately.
Equipment
- Large pasta pot
- Large frying pan
- Mixing bowl
- Fork or whisk
- Ladle
- Long tongs
- Sharp knife
Storage
Carbonara is best served immediately. Refrigerate leftovers for no more than 2 days and reheat very gently.
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