250g long noodle pasta – used bucatini 6 large eggs 50g pecorino romano cheese 300g guanciale (trimmed of ~1/3 of the excess fat) Freshly cracked black pepper (lots)
INSTRUCTIONS:
1. Bring a large pot of water to a boil, but only fill the pot 1/4 of the way – just enough to fit and submerge your pasta water while cooking. Don’t season your pasta water with salt, because every other component of your sauce is already well seasoned (pecorino, guanciale etc.). 2. Crack 4 of your eggs into a bowl. Then add just the yolks from your other 2 eggs. Whisk your eggs together until homogenous. Using a microplane, add a generous grating of pecorino Romano cheese, ~50g. Also add a generous grating of coarsely cracked pepper (bonus points if you toast your peppercorns beforehand!). Whisk your egg mix until everything is well combined. Set to the side. 3. Cut your guanciale into approx. 1cm dice. I like to keep my guanciale relatively large, because I like slightly larger, chewier chunks in my carbonara. It will also shrink a lot while cooking. Add your guanciale to a large, cold, heavy-bottom pan. Place the pan over medium heat, and cook the guanciale until it releases all of its fat + becomes nicely browned (see video for reference). Once you reach this point, remove your pan from the heat AND LET IT COOL DOWN. This is the most important step. You want your pan to be only slightly warm to the touch to prevent your eggs from scrambling in the next step. 4. As soon as you remove your guanciale from the heat, you can drop your pasta into the water and cook it as per package instructions. When it is nicely al dente, add it directly into your guanciale pan, bringing some excess starchy pasta water with it (roughly 1/3-1/2 cup in total). At this point, while your pasta is still warm, add your egg mix to the pan, and turn the heat on medium-low. Toss everything to combine, and continue stirring/tossing the pasta over the heat until the sauce thickens and can coat your pasta noodles without pooling in the pan. A good way to check when your sauce is done is to allow the sauce to collect in one corner of the pan, and to check it with a thermometer. You are looking for ~55 degrees C to remove your carbonara from the heat, where it will carry over to a perfect 60 degrees C while you plate. Plate up your pasta and enjoy! Be sure to spoon over plenty of excess sauce and guanciale. Top with one last grating of pecorino and a crack of black pepper. Enjoy!
Your channel rocks bro. You have a calm way of explaining things and your technique is top notch. You are clearly very skilled. Keep up the great work bro and all the best to you!
12 Comments
FULL RECIPE BELOW ⬇️
INGREDIENTS: (feeds 2 people)
250g long noodle pasta – used bucatini
6 large eggs
50g pecorino romano cheese
300g guanciale (trimmed of ~1/3 of the excess fat)
Freshly cracked black pepper (lots)
INSTRUCTIONS:
1. Bring a large pot of water to a boil, but only fill the pot 1/4 of the way – just enough to fit and submerge your pasta water while cooking. Don’t season your pasta water with salt, because every other component of your sauce is already well seasoned (pecorino, guanciale etc.).
2. Crack 4 of your eggs into a bowl. Then add just the yolks from your other 2 eggs. Whisk your eggs together until homogenous. Using a microplane, add a generous grating of pecorino Romano cheese, ~50g. Also add a generous grating of coarsely cracked pepper (bonus points if you toast your peppercorns beforehand!). Whisk your egg mix until everything is well combined. Set to the side.
3. Cut your guanciale into approx. 1cm dice. I like to keep my guanciale relatively large, because I like slightly larger, chewier chunks in my carbonara. It will also shrink a lot while cooking. Add your guanciale to a large, cold, heavy-bottom pan. Place the pan over medium heat, and cook the guanciale until it releases all of its fat + becomes nicely browned (see video for reference). Once you reach this point, remove your pan from the heat AND LET IT COOL DOWN. This is the most important step. You want your pan to be only slightly warm to the touch to prevent your eggs from scrambling in the next step.
4. As soon as you remove your guanciale from the heat, you can drop your pasta into the water and cook it as per package instructions. When it is nicely al dente, add it directly into your guanciale pan, bringing some excess starchy pasta water with it (roughly 1/3-1/2 cup in total). At this point, while your pasta is still warm, add your egg mix to the pan, and turn the heat on medium-low. Toss everything to combine, and continue stirring/tossing the pasta over the heat until the sauce thickens and can coat your pasta noodles without pooling in the pan. A good way to check when your sauce is done is to allow the sauce to collect in one corner of the pan, and to check it with a thermometer. You are looking for ~55 degrees C to remove your carbonara from the heat, where it will carry over to a perfect 60 degrees C while you plate. Plate up your pasta and enjoy! Be sure to spoon over plenty of excess sauce and guanciale. Top with one last grating of pecorino and a crack of black pepper. Enjoy!
First. Good vid by the way
Delicious! 🍝
Your channel rocks bro. You have a calm way of explaining things and your technique is top notch. You are clearly very skilled. Keep up the great work bro and all the best to you!
Thanks for the tip bro 🙂
I love carbonara when I have little in the fridge!
Uhm aren't you supposed to only use the egg yolks? Not the whole eggs
YOU FORGOT THE PASTA WATER! NOT APPROVED.
Temp your eggs people. Or else they'll scramble.
Approved!
you really dont need 6 eggs for 2 people… what a fkn waste…
Close, but that's not how you make it