You’re Making Spaghetti Carbonara Wrong and This Proves It

This is my ultimate carbonara. Not just another version – this is the recipe where everything I have learned comes together. Four egg yolks, no salt in the pasta water, guanciale fat worked directly into the egg mixture, and a finishing technique that uses steam, not direct heat, to bring it all together without a single scrambled egg. If you have made my carbonara before, you will notice the differences. If this is your first time, trust the process. This is how it is done.

💯 Follow this link to read and print the written recipe:
https://www.vincenzosplate.com/carbonara-egg-yolks-only/

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INGREDIENTS:
200 g /7.05oz Guanciale, skin removed (cured)
90 g/3.17oz Pecorino Romano, grated
300 g/10.58oz Spaghettoni Quadratto
4 eggs, yolk only
1 Tbsp freshly cracked black pepper, adjust to taste

METHOD:
1) Start by preparing the guanciale. If it still has the skin attached, carefully remove it, along with any excess pepper on the outer layer, while keeping as much fat as possible. Slice it into strips, aiming for a balance of fat, meat and fat in each piece for the best texture.
2) Place a large pan over low heat and add the guanciale. Let it cook gently for about 6–7 minutes, turning occasionally so it renders evenly. You want the fat to melt slowly while the meat becomes golden and slightly crispy, do not rush this step.
3) While the guanciale cooks, prepare the egg mixture. Separate the yolks from the whites, keeping only the yolks, and whisk them lightly with a fork until smooth.
4) Once the guanciale is ready, transfer it to a plate and set aside. Keep the rendered fat in the pan, this is where a lot of the flavour comes from.
5) Take about half of that fat and add it to the egg mixture. Reserve the rest in the pan. Add the grated Pecorino Romano and half of the cracked black pepper, then mix everything together until thick and creamy.
6) Bring a pot of water to a boil, using just enough water for the pasta to cook comfortably. Do not overfill the pot, as you want the water to be nice and starchy.
7) Add the spaghetti and cook until al dente, stirring occasionally so it doesn’t stick. This usually takes around 12–13 minutes, depending on the pasta.
8) About two minutes before the pasta is ready, scoop out a mug of the cooking water. Add a small amount to the egg mixture and stir well. If it feels too thick, add a little more water until it loosens into a smooth, creamy consistency.

Keep reading the recipe via:
https://www.vincenzosplate.com/carbonara-egg-yolks-only/

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to The Ultimate Carbonara Recipe (Egg Yolks Only)
0:17 Ingredients of Carbonara
2:16 Preparing the Guanciale
5:33 Cooking the Guanciale to Perfection
6:30 Making the Creamy Carbonara Sauce
9:24 Cooking the Pasta
11:44 Combining Pasta and Sauce (The Key Step)
15:28 How to Serve Carbonara
16:20 Time to Eat the Authentic Carbonara, E ora si Mangia

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).