Carbonara

Ingredients

• •400 g Spaghetti or rigatoni
• •200 g Guanciale (cured pork cheek)
• •6 pcs Egg yolks
• •2 pcs Whole eggs
• •100 g Pecorino Romano
• •50 g Parmesan Reggiano
• •2 tsp Black pepper
• •1 tbsp Salt

Instructions

1. 1

   Bring a large pot of salted water to boil. Cut guanciale into small strips or lardons, about 1/2 inch thick.

   💡 Guanciale is the traditional choice - its higher fat content and more complex curing make it superior to pancetta. Cut against the grain for better texture.

2. 2

   Cook guanciale in a large cold pan over medium heat. Render fat slowly until meat is crispy and golden, about 8-10 minutes. Remove from heat but leave fat in pan.

   💡 Starting with a cold pan renders fat more slowly, resulting in crispier guanciale. The rendered fat is the base of the sauce.

3. 3

   Whisk egg yolks and whole eggs together in a bowl. Add grated Pecorino and Parmesan, generous amount of black pepper. Mix until thick paste forms.

   💡 The combination of yolks and whole eggs creates the perfect silky sauce. The cheese should be finely grated to melt smoothly.

4. 4

   Cook pasta until al dente - it should still have a slight bite. Reserve 1 cup of pasta water before draining.

   💡 The pasta finishes cooking in the pan with the sauce. Reserve starchy pasta water - it's essential for emulsifying the sauce.

5. 5

   Add hot pasta to the pan with guanciale off the heat. Toss to coat in the fat. Add egg mixture, tossing vigorously to create creamy sauce. Add pasta water a little at a time to achieve silky consistency.

   💡 Working off heat prevents scrambling the eggs. The residual heat gently cooks them while the starchy water creates the signature creamy emulsion.

6. 6

   Serve immediately with extra grated Pecorino and black pepper. The sauce should be creamy, not scrambled - if it looks too thick, add more pasta water.

   💡 Carbonara waits for no one - serve the moment it's done. The sauce continues to thicken as it sits.