Recreating the World’s Best Carbonara

Ingredients

• 6 g Sarawak black peppercorns (whole; regular black peppercorns can be substituted)
• 4 egg yolks (large)
• 20 g Pecorino Romano (freshly grated, plus extra for serving)
• 30 g Grana Padano (freshly grated)
• 200 g guanciale (rind removed, cut into 2cm cubes or strips)
• 280 g dried spaghettoni (a thicker version of spaghetti)
• water (just enough to cover pasta to concentrate starch)

Steps

1. 1

   Toast the whole Sarawak black peppercorns in a pan until fragrant, being careful not to let them burn.

2. 2

   Coarsely grind the toasted peppercorns and set aside 2g of the ground pepper for the egg mixture, saving the rest for finishing.

3. 3

   Heat a pot of water for the pasta. Use just enough water to cover the pasta to ensure a high starch concentration, which is essential for emulsification.

4. 4

   In a metal mixing bowl, combine the 4 egg yolks, the grated Pecorino Romano, the grated Grana Padano, and the reserved 2g of ground black pepper. Whisk together; the mixture will be clumpy at this stage.

5. 5

   Place the metal bowl on top of the pot of heating pasta water (double boiler method). Whisk constantly until the color and density change and the mixture becomes smooth and tempered.

6. 6

   Place the guanciale in a cold pan without any oil. Turn the heat to low-medium and cook until the fat renders and the meat is crispy. Remove the guanciale from the pan and set aside, reserving the rendered fat.

7. 7

   Add the spaghettoni to the boiling water and cook until very al dente.

8. 8

   Transfer the cooked pasta directly into the metal bowl with the egg and cheese mixture.

9. 9

   Add 2-4 spoonfuls of the reserved guanciale fat to the bowl.

10. 10

    Add a splash of pasta water (start with about 1/2 cup) to the bowl and mix vigorously to emulsify the sauce.

11. 11

    Continue adding pasta water as needed until you achieve a creamy, desired consistency.

12. 12

    Fold in the cooked guanciale. If the sauce appears too loose, briefly place the bowl back over the pot of hot water to thicken it, stirring constantly.

13. 13

    Serve immediately, garnished with additional grated Pecorino Romano and the remaining toasted black pepper.

Notes

The double boiler method is the key to preventing 'scrambled egg' pasta. Cutting the guanciale rind off is essential for texture. If you cannot find guanciale, pancetta is a common substitute, though guanciale is traditional for this specific recipe.

Nutrition per serving

• main
• pasta
• carbonara
• dinner
• traditional
• italian cuisine
• guanciale