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Carbonara is Rome's most iconic pasta dish and one of the most technically exacting: there is no cream, no onion, no garlic - just egg yolks, guanciale, Pecorino Romano, Parmesan, and an extraordinary amount of freshly cracked black pepper. The entire technique hinges on a single moment: tossing the hot drained pasta off the heat with the egg and cheese mixture, using the residual warmth and a splash of starchy pasta water to create a glossy, creamy sauce without scrambling the eggs. The guanciale is rendered until its fat becomes liquid silk, providing the emulsifying base for the sauce. Done correctly, carbonara coats every strand of pasta in a rich, flowing yellow-gold cream that is unlike anything else. This is a dish of four ingredients, maximum skill, and zero compromises.
Prep
10 min
Cook
15 min
Total
25 min
Servings
4 srv
Difficulty
Medium
Calories
560 kcal
For 4 serving(s)
Per serving
Bring a large pot of well-salted water to the boil. In a bowl, beat together the egg yolks, whole egg, Pecorino Romano, half the Parmesan, and a generous amount of coarsely cracked black pepper. Set aside.
Cut the guanciale into small cubes or lardons. Place in a cold, dry wide pan and render over medium heat for 8-10 minutes until the fat is liquid and the pieces are golden. Remove the pan from the heat.
Cook the spaghetti until al dente. Just before draining, scoop out at least 1 cup of pasta water.
Drain the pasta and add it directly to the pan with the guanciale (off the heat). Toss well to coat the pasta in the rendered fat.
Pour the egg and cheese mixture over the pasta and toss rapidly and continuously, adding pasta water a splash at a time to create a fluid, creamy sauce. The residual heat will cook the eggs gently - if it looks too dry, add more pasta water; if it looks too wet, toss more vigorously.
Plate immediately, finishing with the remaining Parmesan and another crack of black pepper over each bowl.
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