Carbonara – The Ten Commandments

Ingredients

• 400 g Spaghetti (or rigatoni/mezzarigatoni) (Do not break the pasta; choose a long shape for best coating.)
• 150 g Guanciale (Italian cured pork cheek; cut into 1/4‑inch strips.)
• 100 g Pecorino Romano cheese (Finely grated; look for the black rind for authentic flavor.)
• 4 large eggs (yolks only) Egg yolks (Use only yolks for a richer, silkier sauce.)
• 1 tsp Freshly ground black pepper (Generously ground; adds the signature bite.)
• 1 tbsp Salt (Only for the pasta water; do not over‑salt the sauce.)
• 1 cup Reserved pasta water (Save before draining; used to emulsify the sauce.)

Instructions

1. Choose and prepare pasta

   Select spaghetti (or rigatoni/mezzarigatoni). Do NOT break the pasta; keep it whole for even cooking and sauce adhesion.

   Time: PT2M

2. Boil salted water

   Fill the large pot with water, add a pinch of salt (about 1 tbsp), and bring to a rolling boil.

   Time: PT10M

   Temperature: 100°C

3. Prep guanciale

   While the water heats, trim any rind from the guanciale and cut into 1/4‑inch strips.

   Time: PT5M

4. Render guanciale in a cold pan

   Place the guanciale strips in a cold skillet, then set the heat to medium‑low. Cook slowly, stirring occasionally, until the fat has rendered and the meat is crisp (about 8 minutes).

   Time: PT8M

   Temperature: Medium‑low

5. Strain and reserve rendered fat

   Using a slotted spoon, transfer the crisp guanciale to a plate. Pour the rendered fat through a fine sieve into a small bowl; set aside for the sauce.

   Time: PT2M

6. Mix egg yolks, cheese, and pepper

   In a mixing bowl, whisk together the 4 egg yolks, grated Pecorino Romano, and freshly ground black pepper until smooth.

   Time: PT4M

7. Cook pasta al dente

   Add the spaghetti to the boiling water and cook 8‑10 minutes, or until al dente. Stir occasionally to prevent sticking.

   Time: PT9M

   Temperature: 100°C

8. Reserve pasta water

   Before draining, scoop out 1 cup of the hot pasta water and set aside in a heat‑proof measuring cup.

   Time: PT1M

9. Combine pasta with guanciale

   Drain the pasta using the colander, then immediately add it to the skillet with the crisp guanciale (heat off). Toss to coat the strands with the rendered fat.

   Time: PT2M

10. Create the carbonara sauce

    Quickly pour the egg‑cheese mixture over the hot pasta, tossing vigorously with tongs. Drizzle in the reserved pasta water a little at a time until the sauce becomes creamy and clings to the pasta without looking scrambled.

    Time: PT3M

11. Finish and serve

    Plate the carbonara, garnish with an extra sprinkle of Pecorino and a twist of black pepper. Serve immediately while hot and creamy.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

60 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Spaghetti (or rigatoni/mezzarigatoni): Linguine, Fettuccine, Bucatini
• Instead of Guanciale: Pancetta, Thick-cut bacon
• Instead of Pecorino Romano cheese: Parmigiano‑Reggiano, Grana Padano
• Instead of Egg yolks: Whole eggs (use 3 whole + 1 yolk), Egg yolk substitute powder
• Instead of Freshly ground black pepper: White pepper
• Instead of Salt: Kosher salt
• Instead of Reserved pasta water: Warm water with a pinch of salt

Equipment Needed

• Large pot
• Colander
• Large skillet (cold pan)
• Wooden spoon or silicone spatula
• Cheese grater
• Mixing bowl
• Whisk or fork
• Measuring cup for liquid
• Ladle (optional)

Critical Steps — Do Not Skip

• Do not break the pasta; keep it whole
• Render guanciale slowly in a cold pan to extract maximum fat
• Reserve and use starchy pasta water for emulsification
• Combine egg‑cheese mixture with pasta off the heat and toss quickly to avoid curdling

Chef Tips from the Video

• Use a cold skillet for the guanciale; this technique yields more rendered fat and a crisp texture.
• Room‑temperature eggs blend more easily with the hot pasta, reducing the risk of curdling.
• A generous amount of freshly ground black pepper is essential for authentic flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 24 hours. Reheat gently over low heat, adding a splash of water to revive the sauce.

Freezer: Not recommended – the sauce may separate and become grainy.

Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Grate the Pecorino and keep it in a sealed container
• Cut the guanciale into strips and refrigerate
• Measure out 1 cup of pasta water before draining
• Whisk the egg‑yolk mixture and keep it chilled until ready to use