Spaghetti Alla Carbonara
ID: 3220e7e4...
An authentic Roman classic made with thick spaghetti quadrati, rich egg yolks, pecorino romano cheese, crispy guanciale, and plenty of black pepper. This recipe skips the cream completely, creating a luscious, velvety sauce through emulsification and precise temperature control.
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🍳 Cooking Flow
Slice guanciale and cook slowly in a pan until rendered and crispy. → Boil spaghetti in unsalted water until al dente, reserving a cup of starchy pasta water. → Whisk yolks, whole egg, and Pecorino Romano cheese with a splash of pasta water into a thick paste. → Toss drained pasta in the pan with guanciale fat, then mix off the heat with the egg-cheese paste. → Finish by tossing in a metal bowl with plenty of black pepper and serve topped with crispy guanciale.
Cooking Steps
Brief Cooking Order
Slice guanciale and cook slowly in a pan until rendered and crispy. → Boil spaghetti in unsalted water until al dente, reserving a cup of starchy pasta water. → Whisk yolks, whole egg, and Pecorino Romano cheese with a splash of pasta water into a thick paste. → Toss drained pasta in the pan with guanciale fat, then mix off the heat with the egg-cheese paste. → Finish by tossing in a metal bowl with plenty of black pepper and serve topped with crispy guanciale.
Introduction
An authentic Roman classic made with thick spaghetti quadrati, rich egg yolks, pecorino romano cheese, crispy guanciale, and plenty of black pepper. This recipe skips the cream completely, creating a luscious, velvety sauce through emulsification and precise temperature control.
Step 1
Remove the tough skin from the guanciale and slice it into strips of about 1 cm thickness, ensuring each piece has a balance of fat and meat.
Step 2
Cook the spaghetti in a large pot of boiling water according to the package instructions (approx. 13 minutes) without adding any salt.
Step 3
Place the guanciale strips in a cold pan over medium-low heat to slowly render the fat until crispy on the outside but still tender inside.
Step 4
Prepare the egg base by whisking 3 egg yolks and 1 whole egg together in a large metal bowl, reserving the whites for other recipes.
Step 5
Just before draining the pasta, ladle out a mug of starchy, hot pasta cooking water and set it aside.
Ingredients List
Important Notes
Do not salt the pasta water. The guanciale and Pecorino Romano cheese contain enough salt to perfectly season the dish.
Always mix the egg cream into the pasta off the heat (or in a separate bowl) to prevent the eggs from scrambling.
Using a metal mixing bowl to toss the pasta helps control the temperature perfectly and yields an extra creamy sauce.
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