Matteo Lane’s Recipe for Pasta alla Carbonara

Ingredients

• 150 g Guanciale (cut into thin strips or small rectangles)
• 400 g Spaghetti (dry, preferably bronze‑cut for better sauce adhesion)
• 4 Egg Yolks (large, at room temperature)
• 100 g Pecorino Romano (finely grated; authentic Italian Pecorino Romano preferred)
• 1 tsp Freshly Ground Black Pepper (coarsely ground for texture)
• to taste Salt (for pasta water; use sparingly because cheese and guanciale are salty)

Instructions

1. Prepare Ingredients

   Slice the guanciale into thin strips or small rectangles. Finely grate the Pecorino Romano. Separate the egg yolks into a bowl and set aside at room temperature.

   Time: PT10M

2. Render Guanciale

   Place the guanciale in a cold skillet and turn the heat to low. Cook slowly, allowing the fat to melt and the meat to become crispy on the edges while staying chewy in the center. When done, transfer to a paper‑towel‑lined tray, reserving the rendered fat in the pan.

   Time: PT10M

3. Boil Pasta

   Bring a large pot of water to a rolling boil, add a generous pinch of salt, and cook the spaghetti until al dente (about 9‑10 minutes). Reserve 1 cup of the starchy pasta water before draining.

   Time: PT10M

   Temperature: 212°F

4. Make Egg‑Cheese Emulsion

   In the mixing bowl, whisk together the four egg yolks and the grated Pecorino Romano until a thick, pale yellow paste forms.

   Time: PT5M

5. Temper the Egg Mixture

   Gradually add a ladleful of the hot pasta water to the egg‑cheese mixture while whisking continuously. Continue adding water until the mixture becomes a silky, pourable sauce.

   Time: PT3M

6. Combine Pasta and Sauce

   Return the drained spaghetti to the skillet with the rendered guanciale fat (heat off). Quickly pour the tempered egg‑cheese sauce over the hot pasta, tossing vigorously with tongs to coat every strand. If the sauce is too thick, thin with a little more reserved pasta water.

   Time: PT5M

7. Finish and Serve

   Stir in the crisped guanciale pieces, season generously with freshly ground black pepper, and taste for salt. Serve immediately on warmed plates.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

25g

Carbohydrates

60g

Fat

25g

Fiber

2g