Pasta Carbonara

Let's cook

1. 1

   Render the guanciale from cold

   Put the guanciale in a cold pan and bring it up to medium heat. Starting cold renders the fat slowly and leaves the meat crisp rather than tough. Take the pan off the heat once golden.

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   That rendered fat is the only fat in the dish. There is no oil and no butter.

2. 2

   Toast the pepper

   Crush the peppercorns coarsely and toast them in the guanciale fat for 30 seconds.

3. 3

   Make the egg and cheese base

   Whisk the yolks, whole egg, and pecorino together into a thick paste. Loosen it with a couple of tablespoons of warm — not boiling — pasta water.

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   Boiling water at this stage scrambles the eggs. Let it stand 30 seconds first.

4. 4

   Cook the pasta in less water

   Boil the spaghetti in just enough water to cover, so the water is very starchy. Reserve two cups before draining.

5. 5

   Combine completely off the heat

   Take the pan fully off the hob. Add the drained pasta to the guanciale, toss, wait 30 seconds for it to cool slightly, then add the egg mixture and toss hard and continuously.

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   Off the heat, always. Direct heat turns carbonara into pasta with scrambled egg in about three seconds.

6. 6

   Loosen and serve

   Add pasta water a splash at a time, tossing, until the sauce turns glossy and coats every strand. Serve immediately with more pecorino and pepper.

Nutrition & Safety