Serves: 2
Ingredients
200g of rigatoni or spaghetti
2 whole small eggs
2 small egg yolks
2 tsp of whole black peppercorn
150g guanciale
60g of pecorino cheese plus extra for serving
Method
Bring a large pot of water to boil, ready to cook your pasta.
Add the guanciale to a cold frying pan and then turn on the heat to a medium-low heat. This way you will render all of the fat slowly so that it’s super crispy but not burnt. Make sure you don’t use any oil.
Toast the black peppercorns in a separate pan before then crush them in a pestle and mortar until they’re roughly ground and set aside.
To a metal or glass bowl add the two whole eggs and two egg yolks. Beat the eggs nicely and add a good amount of grated pecorino cheese and a generous amount of the black pepper. Give it a good mix all together. It should form a thick paste.
Once the guanciale is golden and crispy, turn the heat off and use a slotted spoon to transfer it into a bowl. Add two tablespoons of the released fat to the egg and pecorino mix and keep just about one tablespoon in the pan to stir the spaghetti into later, discard the rest.
Cook the spaghetti until al dente. When the pasta is almost ready, bring the frying pan where you cooked the guanciale to a medium heat. Transfer the spaghetti from the pasta water directly to the pan, add a little bit of pasta water and give it a good stir.
Keep the pot where you cooked the pasta still on the heat and use it as a bain marie to cook the egg mix. Cook this gently while whisking to reach a thick custard like consistency. It will take about 2 minutes. Then transfer the pasta into the egg mix and stir until it’s nice and creamy. By cooking in a bain marie it ensures you don’t scramble the eggs and you get the perfect creamy sauce.
Add half of the crispy guanciale and give it a good stir once more.
Serve up your spaghetti with all that egg and pecorino cream on top and the remaining crispy guanciale.
Grate some extra pecorino cheese on top and enjoy!
45 Comments
Where is the cream? The garlic? The parsley?
Italian woman here 🎉 roots in Calabria ❤ Italian food is the best on the planet ❤❤❤ loooove pasta carbonara!!!
You can also mix pasta water into the eggs so they get creamy but not scrambled
love carbonara
Shut up you’re not going to the World Cup
I really wonder why people eat animals such as pigs 🤢🤮 they look disgusting and eat trash , shit and other nasty things!! And this dude simply wants me to eat its cheeks 🤢🤮 I’m gonna throw up
Approved by lionfield
Double boiler idea is fantastic. I've never seen anyone do that!
A mio avviso per condire la pasta il pecorino romano ha una sapidità imbattibile. Per altro, come credo saprai, è prodotto al 90% in Sardegna, per cui giochiamo in casa comunque!😉
In the original recipes they also added heavy cream which makes it taste just like they served it at school when I was growing up 👌
Had to mute it. Can't stand listening to them. Why didn't he eat it with the FKING tweezers.
I really want to try this but cheese isn't available here.
Beautiful recipe ❤ Only i am not really fan of eating raw eggs 😮 which is made to a sauce.
I suffer with ulcerative colitis if I ate raw eggs I would probably get rushed straight to hospital 🏥🏥🏥🏥🏥 not safe to eat raw eggs 😢😢😢😢😢😢😢😢😢😢😢
Delicious 🤤
The trick to warm up the egg mixture in baine-Marie is just genius work. Bravo, amico mio da Sardegna. Seguo con gioia i tuoi videos. Sempre deliziose le ricette e molto simpatico come tu realizzi le.
It is more about they way the cheek is prepared. It is cured the old way compared to the bacon you see on supermarkets.
I just have to warn you that i found many shy away from this because of the many raw eggs. Alot of people dont enjoy this overly raw egg & uncooked egg yolk taste at all and for those this is not the pasta for you im sorry. Still tastes good but obviosly you notice the ingredients very strongly.
I would love to try it, but handling raw eggs looks so yuck and disgusting.
How can I substitute Guanciale? I’m Muslim, living in Germany and a huge fan of the Italian cuisine.
I will not hear another "whole egg propaganda", only yolksss!
Never had it but it looks SO GOOD!!!
Cool
My favorite Italian dish!
Looks AI
❤🙏
So he can change the cheese, but the second I add ketchup those two Italian guys scream at me.
We have carbonara; no stress, no showing off, all delicious than any European food.
We only use cream, evap milk and fried pork belly
Tears of the gods.
Double boiler or water bath .Which is the best method for carbonara ?Is Bain Marie is water bath ?
Why would you use a extremely fatty meat when you discard most of the extracted fat ?
pig meat is not suitable for consumption, it's filthy and cause diseases.
I tried cacio e pepe and carbonara ima be honest cacio e pepe is better
🎉🎉
Whole egg in carbonara? Wtf 😅
Why?
Diabetes bomb right there
Carbonara is also so amazing because it is really affordable to make once you know what you are doing!
(And if u live in america I recommend doing it the correct way first, then switch to cheaper ingredients so you can find things that taste super similar to the OG)
Also Italian grocery stores help!
I'm allergic to eggs, is it possible to do it without it?
I don't eat pork, but I did eat carbonaretta, using aged sheep meat.
Grande anch’io sono sardo
You're so beautiful!
And mushrooms
Beepidy boppidy boopidy??
This and the pasta ala amatriciana are my all time favorite band the short rib ragù… 😅 😢😮
I will do this.