Real Spaghetti Carbonara

Ingredients

• 200 g Spaghettini (dry pasta, broken in half for easier eating)
• 100 g Guanciale (cut into 1 cm chunks)
• 1 tbsp Olive Oil (extra‑virgin, for rendering guanciale)
• 2 Egg Yolks (room temperature)
• 30 g Parmesan Cheese (freshly grated)
• 30 g Pecorino Romano (freshly grated)
• 1 tsp Black Pepper (freshly ground, generous amount)
• 20 g Salt (10 g per litre of water for pasta, coarse sea salt)

Instructions

1. Boil Pasta Water

   Fill the large pot with 2 L of water, add 20 g salt (10 g per litre), and bring to a rolling boil.

   Time: PT5M

2. Cook Spaghettini

   Add the spaghettini, stir occasionally, and cook for 10 minutes until al dente.

   Time: PT10M

3. Render Guanciale

   While the pasta cooks, heat the skillet over medium heat, add 1 tbsp olive oil, then add the guanciale chunks. Cook 5 minutes until golden and the fat has rendered.

   Time: PT5M

4. Mix Eggs and Cheese

   In a mixing bowl, whisk together the 2 egg yolks, grated Parmesan, grated Pecorino, and a generous pinch of black pepper until smooth.

   Time: PT2M

5. Combine Pasta with Guanciale

   Drain the pasta, reserving ½ cup of the hot pasta water. Add the pasta to the skillet with the guanciale, toss to coat, then remove the skillet from the heat.

   Time: PT2M

6. Emulsify Sauce

   Quickly pour the egg‑cheese mixture over the hot pasta, add a splash of the reserved pasta water, and toss vigorously until a creamy coating forms.

   Time: PT1M

7. Plate and Garnish

   Divide the carbonara between plates, finish with extra grated cheese and a final crack of black pepper. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

600

Protein

25 g

Carbohydrates

70 g

Fat

25 g

Fiber

3 g