Imported from TikTok

Authentic Pasta Carbonara

Name: Authentic Pasta Carbonara
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 g Good-quality dried pasta (Rigatoni, linguine, or another pasta; the source shows a 500 g package.); 5 g Salt (For each liter of cooking water; the total amount depends on the amount of water used.); 140 g Guanciale (The description indicates 30–40 g per person; amount calculated for 4 people. Remove the rind and reserve it for stock, if desired.); 8 Egg yolks (Indicated base: 2 yolks per person.); Whole egg (Optional: 1 per person for a lighter, more fluid texture.); 90 g Aged cheese (The description indicates 20–25 g per person; amount calculated for 4 people. The source does not specify the type of cheese.); Black pepper (To taste; the source recommends using it generously.); Pasta cooking water (As needed for emulsifying; reserve some before draining the pasta.)

Recipe by @cookinconelsabi @cookinconelsabi · TikTok

Imported by Jorge Martínez García on SeeMeCook

Creamy carbonara made with pasta, guanciale, egg, aged cheese, and black pepper. Emulsifying the rendered fat with the pasta cooking water, together with finishing the pasta off the heat, creates a silky sauce without cream.

4 servings35 minItalian

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Ingredients

500 g Good-quality dried pasta (Rigatoni, linguine, or another pasta; the source shows a 500 g package.)
5 g Salt (For each liter of cooking water; the total amount depends on the amount of water used.)
140 g Guanciale (The description indicates 30–40 g per person; amount calculated for 4 people. Remove the rind and reserve it for stock, if desired.)
8 Egg yolks (Indicated base: 2 yolks per person.)
Whole egg (Optional: 1 per person for a lighter, more fluid texture.)
90 g Aged cheese (The description indicates 20–25 g per person; amount calculated for 4 people. The source does not specify the type of cheese.)
Black pepper (To taste; the source recommends using it generously.)
Pasta cooking water (As needed for emulsifying; reserve some before draining the pasta.)

Steps

1
Bring water to a boil in a pot. Add 5 g of salt per liter of water; since carbonara contains salty ingredients, the source considers this reduced proportion sufficient.
2
Remove the rind from the guanciale and reserve it for stock if you want to use it. Cut the guanciale into evenly sized cubes or strips so that it cooks uniformly.
3
Place the guanciale in a skillet and cook it, stirring constantly, until crisp and its fat has rendered. Strain and reserve the fat; also reserve some of the guanciale to add at the end.
4
In a bowl, mix the yolks with the aged cheese and plenty of black pepper until you obtain a thick paste. For a lighter texture, you can also add 1 whole egg per person.
5
Gradually incorporate some of the reserved guanciale fat into the egg and cheese mixture. Also add a little cooking water and mix until it begins to emulsify and form a cream.
6
Cook the pasta in the salted water and remove it five minutes before the indicated cooking time. Reserve some cooking water before draining it.
7
Finish cooking the pasta in the skillet, adding cooking water as needed. The starch released by the pasta helps emulsify the water with the guanciale fat.
8
Remove the skillet from the heat. Add the egg and cheese cream and some of the reserved guanciale; mix vigorously to finish the pasta with a glossy emulsion, keeping the sauce creamy rather than set like an omelet.
9
Adjust the consistency with more cooking water if necessary. Serve with the remaining guanciale and more black pepper.

Notes

The per-person quantities in the description give a range for the cheese and guanciale; here they were scaled to 4 people using 22.5 g of cheese and 35 g of guanciale per person. The video does not specify the type of cheese or exact cooking times. The whole egg is optional.