Ingredients
– 4 egg yolks
– 200g guanciale (cut into cubes or strips)
– 20g pecorino romano
– 30g grana padano
– 6g whole Sarawak black peppercorns
– 280g dried spaghettoni
Instructions
– Toast peppercorns until fragrant (don’t let them burn!) then coarsely grind and save 2g for later
– Heat a pot of water for the pasta, try to use just enough water to cover the pasta (to concentrate the starch, which will help in emulsification)
– Add 4 egg yolks, the grated cheeses, and the saved 2g of black pepper to a metal bowl and whisk (it’ll be clumpy)
– Place the meal bowl on top of the heated pot of water and whisk until the color and density changes (should become smooth)
– Add the guanciale to a cold pan (without oil) and cook over low-medium heat until the fat renders. Remove the guanciale and save the fat.
– Start cooking the spaghettoni until very al dente
– Add the cooked pasta to the metal bowl with the egg/cheese mix and add 2-4 spoonfuls of the guanciale fat, along with enough pasta water to emulsify and achieve the desired consistency (start with half a cup and add more as needed)
– Mix vigorously to emulsify then add in the guanciale (if the sauce is too loose, just place it back on top of the heated pot of water to thicken)
– Serve with grated pecorino romano and a few pinches of the freshly ground black pepper
42 Comments
Ingredients
– 4 egg yolks
– 200g guanciale (cut into cubes or strips)
– 20g pecorino romano
– 30g grana padano
– 6g whole Sarawak black peppercorns (if you can't find these, then regular ones will be fine)
– 280g dried spaghettoni
Instructions
– Toast peppercorns until fragrant (don’t let them burn!) then coarsely grind and save 2g for later
– Heat a pot of water for the pasta, try to use just enough water to cover the pasta (to concentrate the starch, which will help in emulsification)
– Add 4 egg yolks, the grated cheeses, and the saved 2g of black pepper to a metal bowl and whisk (it’ll be clumpy)
– Place the meal bowl on top of the heated pot of water and whisk until the color and density changes (should become smooth)
– Add the guanciale to a cold pan (without oil) and cook over low-medium heat until the fat renders. Remove the guanciale and save the fat.
– Start cooking the spaghettoni until very al dente
– Add the cooked pasta to the metal bowl with the egg/cheese mix and add 2-4 spoonfuls of the guanciale fat, along with enough pasta water to emulsify and achieve the desired consistency (start with half a cup and add more as needed)
– Mix vigorously to emulsify then add in the guanciale (if the sauce is too loose, just place it back on top of the heated pot of water to thicken)
– Serve with grated pecorino romano and a few pinches of the freshly ground black pepper
Btw you all can make something similar with whole eggs, cheaper parmesan cheese, and bacon. No need to over spend if these ingredients are expensive in your location.
Slightly?
Looks like a carbonara to me. No matter how you fix it just get it right and this is it. No need to make a cheese zabaglione
What do you do with the held back pepper?
I've eaten the Luciano carbonara. I bit it thinking it would be a religious experience. I exclaimed "i can make this at home" — I thonk because carbonara was my struggle meal in college that i can't eat it now without thinking of being poor lol
Unpopular opinion: guanciale isnt that good, i prefer pancetta or even regular bacon
its better with cream this recipe is too rich
My man’s getting straight up LUC’D.
I just got back from a semester abroad in Rome and only now do I find out about this place lol
As an Italian: approvato! ( I tried the restaurant..very good)
Spaghetti and cheese with bacon bits
He should make Gordon Ramsay's scrambled eggs
I love this channel so much because I love cooking
"regular ones should be fine" See, this is why you are not the king of carbonara.
how does bro now all these recipes
What is that music in the background?
The pope is a child groper
Spaghetonni are by far the worst Pasta I ever experienced with carbonara, something is off!
needs ketchup
What do you mean "simple"? He is making a whole compatibility chart!
i can guarantee you hes not using grana padano ….
Pro chef tip add water to any fatty meat you’re trying to render aswell as a lid and the process will be much quicker. Not everyone has a brain like mine 🤌
Bro how did you miss the meat cube
I've scrambled the eggs the three times I've tried to make carbonara, so I'm excited to try the double boiler.
Where did the saved pepper go?
Literally 100% carbs and fat. God bless Italy.
What was the 2 grams of pepper saved for later?
Saw him on yt doing a slighty different version. He mixes the eggs and cheese with hot fat from the guanciale and a spoon of water. And you have a silky sauce. In said sauce drop the "fully cooked hard grain 12 min pasta, very important, " and finish cooking bain matie style. You can find some of his videos cooking carbonara. A very fool proof method imo
I purposely put cream in my carbonara… just to piss food snobs off. It's delicious.
щека свиньи никогда не ворс, возьми лучше брюхо = хрустящий бекон
Much more important than some useless pope
You didnt cut the rind off lol
Comment yummy to remain in this group
Who is considering Luciano to be the best? I lived in Roma and while it's very good, it's also a tourist spot, with many places being as good if not subjectively better
this is how everyone makes carbonara.
Che bello
If you can’t find guanciale just buy pork jowl
for those who are wondering, grana padano is a lighter, usually cheaper parmigiano reggiano. they use this to let the pecorino taste shine
😂
By far the most difficult step in any Pasta dish is cooking the pasta al dente
Not believing you made it is such a wonderful feeling.