Spaghetti alla Carbonara
A Roman pasta common in the cuisine surrounding Vatican City, with guanciale, egg yolks, pecorino, Parmesan, and black pepper emulsified off the heat without cream.
Prep
10m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Pasta
- 400gSpaghetti Pasta
- 2.9lWater
Sauce
- 100mlWater (hot and starchy)
Pasta
- 18gSalt
Sauce
- 160gCured Pork Jowl (cut into small strips)
- 4pcsEgg Yolk (pasteurized)
- 90gPecorino Cheese (finely grated)
- 30gParmesan (finely grated)
- 4gBlack Pepper (freshly ground)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil in a large pot, add the salt, and cook the spaghetti pasta until al dente.
- 02
Place the cured pork jowl in a large pan over medium heat and cook until the fat renders and the pork is crisp around the edges.
- 03
In a bowl, whisk the egg yolks, pecorino cheese, Parmesan, and black pepper into a thick paste.
- 04
Drain the spaghetti pasta when it is al dente.
- 05
Add the hot spaghetti pasta to the pan with the cured pork jowl and toss briefly off the heat.
- 06
Add the egg and cheese mixture and toss quickly with the hot water until the sauce turns glossy and coats the pasta.
- 07
Serve at once while the sauce is glossy and the pasta is hot.
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