Imported from TikTok
Spaghetti alla carbonara
Roman-style carbonara with pasta, egg yolks, Pecorino Romano, black pepper, and browned guanciale. The flavorful guanciale fat is incorporated into the egg mixture, and the pasta is emulsified with a little pasta cooking water.
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Ingredients
- 85 g Pasta (spaghetti)
- 2 Egg yolks (Use only the yolks.)
- 5 tbsp Pecorino Romano (Grated; the video specifies “Romano.”)
- Black pepper (To taste.)
- 75 g Guanciale (Cut according to preference; brown until crisp, but not too hard.)
- Pasta cooking water (Use as needed to emulsify the sauce; add in several batches.)
Steps
- 1
Cut the guanciale into pieces according to preference.
- 2
Place the guanciale in a pan and cook until crisp, but not overly browned. Keep the rendered fat in the pan.
- 3
In a bowl, mix the egg yolks with the Pecorino Romano and black pepper. Incorporate the rendered guanciale fat; the mixture should reach the consistency of a paste.
- 4
Boil the pasta in water until al dente. Reserve the cooking water.
- 5
Add a little pasta water to the pan, then add a little more pasta water, as indicated in the video.
- 6
Remove the pan from the heat before adding the egg, Pecorino, pepper, and fat mixture. Toss to coat the pasta.
- 7
Add half of the crispy guanciale and mix.
- 8
Serve with the remaining half of the guanciale and sprinkle Pecorino on top. Enjoy!
Notes
The source does not specify the amount of pepper or pasta water, nor the exact cooking time. A comment recommends letting the pan cool slightly, but this is not an instruction from the author; the video only says to remove it from the heat before adding the egg mixture.
Nutrition per serving
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