Carbonara Recipe
Make Carbonara Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Water
Guanciale (or pancetta/bacon)
Egg & Cheese Mixture
Finishing & Optional
Method
Pasta & Water
- 1
Bring water to a boil
Fill a large pot with about 6 quarts (liter) of water and bring to a vigorous boil. Add 3 tablespoons kosher salt once boiling (water should taste like the sea).
- 2
Cook pasta
Add 12 oz spaghetti and stir to prevent sticking. Cook until al dente according to package minus 30–60 seconds (usually 8–9 minutes for spaghetti). Reserve 1 cup of cooking water right before draining, then drain the pasta immediately.
Guanciale (or pancetta/bacon)
- 3
Render guanciale
While the water is coming to a boil (or start while pasta cooks), heat a large heavy skillet over medium heat. Add the 8 oz guanciale pieces (no additional fat needed if guanciale is fatty). If using lean pancetta or bacon, add 1 tsp olive oil. Cook, stirring occasionally, until the fat renders and pieces are crisp at the edges but still tender inside, about 6–8 minutes. Reduce heat to low to keep warm and to preserve fat without burning.
Egg & Cheese Mixture
- 4
Prepare egg-cheese emulsion
While guanciale cooks and pasta nears done, whisk together 4 large egg yolks and 1 whole large egg in a medium bowl. Add 1 cup finely grated Pecorino Romano and 1/2 cup finely grated Parmigiano-Reggiano. Add 1 teaspoon freshly ground black pepper. Whisk vigorously until smooth and slightly thickened. The mixture should be pourable but viscous.
Finishing & Tossing
- 5
Combine pasta and guanciale
Immediately after draining the pasta, transfer hot pasta into the skillet with the rendered guanciale and its fat. Toss and stir over low heat for 30 seconds to 1 minute so the pasta is well coated with fat and some starches cling to the strands.
- 6
Temper egg mixture and create sauce
Remove the skillet from direct heat (very important to avoid scrambling). Add about 1/2 cup of the reserved hot pasta water to the egg-cheese mixture and whisk to temper (this raises temperature gradually). Then pour the tempered egg-cheese mixture over the pasta, tossing quickly and vigorously with tongs or a spoon to emulsify—add more reserved pasta water a few tablespoons at a time as needed to achieve a silky, glossy sauce that clings to the pasta. The residual heat will cook the eggs to a creamy texture without scrambling. If sauce seems dry, add up to the remaining reserved cup of cooking water as needed.
- 7
Adjust seasoning and serve
Taste and add freshly ground black pepper to taste. You normally will not need additional salt because Pecorino and guanciale are salty; if necessary, add a pinch. Divide into 4 warm bowls, sprinkle with extra grated Pecorino or Parmigiano, and finish with another crack of black pepper. Serve immediately.