30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Spaghetti Carbonara
Spaghetti Carbonara
Spaghetti Carbonara
⏱35 min
👥4
🔥700 cal
Hard
🍽️Italian
A luxurious take on Carbonara, utilizing fresh pasta, high-quality cured pork, and a precise emulsification technique. This recipe is for the discerning palate.
1 poundFresh Spaghetti-egg pasta
6 ouncesGuanciale-cured 18 months-sliced into lardons
5Pasture-Raised Egg Yolks
1 cupPecorino Romano Cheese-aged 24 months-microplaned
A luxurious take on Carbonara, utilizing fresh pasta, high-quality cured pork, and a precise emulsification technique. This recipe is for the discerning palate.
Bring a large pot of heavily salted water to a boil. Add Pasta and cook for 2-3 minutes, until al dente. Reserve 1.5 cups of pasta water.
Render Guanciale lardons in a cold skillet over medium-low heat, allowing the fat to slowly render out. This takes about 10-15 minutes. Remove Guanciale and set aside, reserving the rendered fat.
In a heatproof bowl set over a simmering pot of water (double boiler), whisk together Egg Yolks and a splash of pasta water until slightly warmed and emulsified. Gradually whisk in Pecorino Romano Cheese and Parmigiano-Reggiano Cheese until smooth and creamy.
Add the drained Pasta to the skillet with the rendered Guanciale fat. Toss to coat.
Remove the skillet from the heat. Immediately pour the warmed Egg and Cheese mixture over the hot Pasta and toss vigorously, adding pasta water a tablespoon at a time, until a glossy, emulsified sauce forms. The key is to maintain a gentle heat to avoid scrambling the eggs.
Stir in the crispy Guanciale and a generous amount of freshly ground Tellicherry Black Pepper. Serve immediately, garnished with additional Pecorino Romano Cheese and Black Pepper.
Ingredients
4
1 pound450 gFresh Spaghetti-egg pasta
6 ounces170 gGuanciale-cured 18 months-sliced into lardons
55Pasture-Raised Egg Yolks
1 cup100 gPecorino Romano Cheese-aged 24 months-microplaned
1 tbsp15 mLTellicherry Black Pepper-freshly ground
2 tbsp30 mLGuanciale Fat-reserved
Equipment
Large pot
Large skillet
Whisk
Double boiler
Microplane
Instructions
Bring a large pot of heavily salted water to a boil. Add Pasta and cook for 2-3 minutes, until al dente. Reserve 1.5 cups of pasta water.
Render Guanciale lardons in a cold skillet over medium-low heat, allowing the fat to slowly render out. This takes about 10-15 minutes. Remove Guanciale and set aside, reserving the rendered fat.
In a heatproof bowl set over a simmering pot of water (double boiler), whisk together Egg Yolks and a splash of pasta water until slightly warmed and emulsified. Gradually whisk in Pecorino Romano Cheese and Parmigiano-Reggiano Cheese until smooth and creamy.
Add the drained Pasta to the skillet with the rendered Guanciale fat. Toss to coat.
Remove the skillet from the heat. Immediately pour the warmed Egg and Cheese mixture over the hot Pasta and toss vigorously, adding pasta water a tablespoon at a time, until a glossy, emulsified sauce forms. The key is to maintain a gentle heat to avoid scrambling the eggs.
Stir in the crispy Guanciale and a generous amount of freshly ground Tellicherry Black Pepper. Serve immediately, garnished with additional Pecorino Romano Cheese and Black Pepper.
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