Carbonara for the Brigade

Ingredients

• 2.1 kg dried pasta, preferably spaghetti or rigatoni (The description states more than 2 kg of pasta; the amount was estimated at 2.1 kg.)
• 1 kg guanciale (Cut into strips or cubes; the quantity was estimated for a large pot of carbonara.)
• 20 whole eggs (Estimated at approximately 1 egg per serving.)
• 20 egg yolks (Estimated; the yolks make the sauce richer and creamier.)
• 600 g grated Pecorino Romano (The description mentions Pecorino; adjust to taste and grate it finely.)
• black pepper (Freshly ground and used generously, to taste.)
• salt (For the cooking water; use less than usual because the guanciale and Pecorino are already salty.)

Steps

1. 1

   Cut the guanciale into uniform strips or cubes. Finely grate the Pecorino Romano and grind plenty of black pepper.

2. 2

   Place the guanciale in a large pot or skillet while it is still cold. Cook over medium-low heat until the fat renders and the pieces become golden and crisp. Remove from the heat and keep the guanciale in its own fat.

3. 3

   In a very large bowl, whisk the eggs and egg yolks until smooth. Add the grated Pecorino and a generous amount of black pepper, mixing until a thick paste forms.

4. 4

   Bring a large pot of water to a boil over high heat. Season moderately with salt, remembering that the cheese and guanciale are salty.

5. 5

   Add the pasta to the boiling water and cook according to the package directions, keeping it al dente. Stir during the first few minutes to prevent the strands or tubes from sticking together.

6. 6

   Before draining the pasta, reserve a generous amount of the starchy cooking water. Drain the pasta without rinsing it.

7. 7

   Add the hot pasta to the pot with the guanciale and its fat. Mix well to coat all the pasta and distribute the crispy pieces.

8. 8

   Remove the pot from the heat and wait a few seconds for the most intense heat to subside. This prevents the eggs from cooking and turning into scrambled eggs.

9. 9

   Add the egg, egg yolk, Pecorino, and pepper mixture to the pasta. Stir vigorously, adding the cooking water a little at a time, until a glossy, creamy sauce forms and coats the pasta.

10. 10

    Taste and adjust the consistency with more cooking water if necessary. Adjust the seasoning only after tasting, since the guanciale and Pecorino already provide plenty of salt.

11. 11

    Finish with the crispy guanciale, more grated Pecorino, and black pepper. Serve immediately while the sauce is creamy and the pasta is hot.

Notes

The publication does not provide a complete recipe: it only specifies more than 2 kg of pasta and mentions guanciale, Pecorino, and pepper. The remaining quantities and steps are culinary estimates for a large-scale carbonara. With a pot this size, work quickly and, if necessary, mix the pasta and sauce in more than one pot to prevent the eggs from cooking. Carbonara should be served immediately; freezing or reheating it is not recommended.

Nutrition per serving

• main course
• pasta
• Italian cuisine
• carbonara
• group meal
• guanciale
• Pecorino
• team meal