How to Make Classic Carbonara

Silky smooth sauce!

With ingredients this simple, success is all in the technique. Let us show you how.

You’ll need:
225 g Guanciale
2 g Black pepper, coarsely ground
3 Egg yolks, large
1 Eggs, large
60 g Pecorino Romano, finely grated
60 g Parmigiano-Reggiano, finely grated
6 g Kosher salt
340 g Spaghettoni

Car-go-nara:

Remove skin and black pepper layer from guanciale, cut into planks. Transfer to sautée pan on medium-low heat. Cook stirring occasionally 15 mins. Using slotted spoon, transfer to small tray, leave rendered fat.

Reduce heat, add pepper to pan, cook 30 secs to 1 min. Turn off heat, leave pan.

In heatproof bowl, whisk egg yolks, egg, Pecorino Romano, Parmigiano-Reggiano, and about 15 g reserved warm guanciale fat.

Bring 2.5 liters water and salt to a boil over high heat, cook Spaghettoni approx 4 mins less than package advice. Meanwhile, add 30 ml pasta water to egg-cheese mix, set bowl over pasta pot. Cook, whisking constantly, 8 to 9 mins.

Working quickly, transfer 240 ml pasta water to pan with fat, and bring mixture to boil on high heat, swirling constantly. Add spaghettoni to pan, cook 3 to 4 mins, add more pasta water as needed. Toss is remaining fat, remove from heat.

Toss and coat pasta in reserved egg-cheese zabaglione. Add more pasta water and season as needed.

Divide pasta between warmed bowls, sprinkle with cheese, and finish with coarsely ground pepper.

Bellisima!

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