How The Best Carbonara in Nyc is Made
How The Best Carbonara in NYC is Made is a medium Italian recipe that serves 2. 620 calories per serving. Recipe by Bon Appétit on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $93.67 total, $46.84 per serving
Ingredients
- 120 g Guanciale (cut into 1‑cm cubes, skin and black‑pepper coating removed)
- 200 g Spaghettoni (dry, high‑quality, low‑temperature dried)
- 2 large Egg Yolks (fresh, room temperature)
- 1 large Egg White (fresh, room temperature)
- 30 g Pecorino Romano (finely grated)
- 30 g Pecorino Moliterno (finely grated, slightly sweeter than Romano)
- 1 tsp Black Pepper (Sarawak) (whole peppercorns for toasting)
- ½ tsp White Pepper (Muntok) (whole peppercorns for toasting)
- ½ tsp Red Pepper (Kampot) (whole peppercorns for toasting)
- 1 tsp Salt (for pasta water, adjust to taste)
- ½ cup Water (reserved pasta cooking water)
Instructions
Prepare Guanciale
Trim off the skin and the black‑pepper coating from the guanciale, then cut into 1‑cm cubes.
Time: PT3M
Toast Peppercorns
In a small dry pan, toast the black, white, and red peppercorns over medium heat until they begin to jump and release aroma, then grind coarsely.
Time: PT2M
Temperature: Medium heat
Render Guanciale
Heat a cast‑iron skillet over high heat until very hot, add the guanciale cubes, then immediately reduce to medium heat. Cook, stirring occasionally, until the fat renders and the pieces become crisp on the outside but still tender inside.
Time: PT5M
Temperature: Medium heat
Reserve Guanciale Fat
Using a spoon, transfer the rendered guanciale fat to a small bowl (about one spoonful per serving) and set aside. Keep the crispy guanciale in the pan.
Time: PT1M
Prepare Carbonara Sauce
In a mixing bowl, whisk together the egg yolks, egg white, finely grated Pecorino Romano, Pecorino Moliterno, the freshly ground pepper mixture, and one spoon of the reserved guanciale fat. Add a splash of reserved pasta water (about 2 Tbsp) to loosen the mixture.
Time: PT3M
Boil Pasta
Bring a large pot of salted water to a rolling boil. Add the spaghettoni and cook until just shy of al dente (about 9‑10 minutes). Reserve ½ cup of the cooking water before draining.
Time: PT10M
Temperature: Boiling
Combine Pasta and Sauce
Return the drained pasta to the skillet with the crispy guanciale (heat off). Immediately pour the egg‑cheese mixture over the hot pasta, tossing quickly with tongs to coat. Add reserved pasta water a little at a time (1‑2 Tbsp) until the sauce becomes creamy and glossy without scrambling the eggs.
Time: PT4M
Temperature: Off‑heat
Emulsify and Finish
Continue tossing until the sauce emulsifies, achieving a smooth, velvety coating. If the sauce looks too thick, add a splash more pasta water; if too thin, let the pasta sit for a minute to absorb liquid.
Time: PT2M
Plate and Garnish
Using a spoon or pasta server, twirl a portion of pasta onto a warm plate. Top with extra crispy guanciale pieces, a final grind of the pepper blend, and a light dusting of Pecorino.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 25 g
- Carbohydrates
- 70 g
- Fat
- 25 g
- Fiber
- 3 g
Dietary info: Contains gluten, Contains pork, Contains dairy, Contains eggs
Allergens: Eggs, Dairy (Pecorino cheese), Pork
Ingredient Substitutions
- Instead of Guanciale: Pancetta, Uncured bacon
- Instead of Spaghettoni: Thick spaghetti, Bucatini
- Instead of Pecorino Romano: Grana Padano
- Instead of Pecorino Moliterno: Pecorino Toscano
- Instead of Black Pepper (Sarawak): Standard black pepper
- Instead of White Pepper (Muntok): White pepper
- Instead of Red Pepper (Kampot): Cayenne pepper
Equipment Needed
- Cast‑Iron Skillet
- Large Pot
- Mixing Bowl
- Whisk
- Microplane Grater
- Pepper Grinder
- Tongs
- Colander
- Wooden Spoon
- Measuring Cups
- Plate or Pasta Server
- Tweezers (optional) (optional)
Critical Steps — Do Not Skip
- Removing skin and pepper coating from guanciale
- Rendering guanciale without burning
- Tempering the egg‑cheese mixture with pasta water to avoid curdling
- Emulsifying the sauce off the heat
Chef Tips from the Video
- Use high‑quality, dry‑cured guanciale for authentic flavor and texture.
- Mix black, white, and red peppercorns for a layered aromatic profile.
- A spoonful of guanciale fat per person adds richness without making the dish greasy.
- Spaghettoni’s thicker walls help the sauce cling better than thin spaghetti.
Troubleshooting
Sauce curdles or becomes grainy
Remove the pan from heat immediately, add more warm pasta water, and whisk vigorously to bring it back to a smooth consistency.
Guanciale turns bitter
Cook over medium heat and watch closely; if it starts to blacken, lower the heat and remove from pan.
Pasta is overcooked
Cook pasta al dente, reserve water, and finish cooking only in the sauce for a minute.
Storage
Refrigerator: Store leftovers in an airtight container for up to 1 day; reheat gently with a splash of water.
Freezer: Not recommended – texture of the sauce deteriorates when frozen.
Room temperature: Serve immediately; carbonara does not keep well at room temperature.
Make-Ahead Tips
- Grind the pepper blend and store in an airtight container.
- Grate the Pecorino cheeses ahead of time and keep chilled.
- Render the guanciale a few hours earlier; keep the crispy pieces and fat separate and reheat gently before assembly.
Frequently Asked Questions
What is the cultural significance and history of spaghetti alla carbonara in Roman cuisine?
Spaghetti alla carbonara originated in Rome after World War II, traditionally made with guanciale, Pecorino Romano, eggs, and black pepper. It reflects the resourcefulness of Italian cooks who used readily available pork cheek and pantry staples to create a rich, comforting dish.
What are the traditional regional variations of carbonara in Italian cuisine?
In Rome, guanciale and Pecorino Romano are essential. In other regions, pancetta or bacon may replace guanciale, and Parmigiano‑Reggiano can be mixed with Pecorino. Some coastal versions add seafood, but the classic Roman style remains the benchmark.
How is spaghetti alla carbonara traditionally served in Rome?
It is served hot, directly after tossing, with a generous sprinkling of freshly ground black pepper and a final dusting of Pecorino. No cream or additional sauces are added; the creamy texture comes solely from the egg‑cheese emulsion.
What occasions or celebrations is spaghetti alla carbonara associated with in Italian culture?
Carbonara is a staple for everyday family meals and casual gatherings, but it also appears at festive occasions like Christmas Eve or birthday lunches, where its richness is appreciated.
What makes this New York twist on spaghetti alla carbonara special in the context of Italian‑American cuisine?
Mattia Moliterni adds a blend of three peppercorn varieties (black, white, red) for a more floral and aromatic profile, and uses a mix of Pecorino Romano and sweeter Pecorino Moliterno, creating a nuanced balance that reflects New York’s access to diverse spices while honoring the Roman roots.
What are the most common mistakes to avoid when making spaghetti alla carbonara at home?
Common errors include over‑cooking the guanciale (causing bitterness), letting the egg mixture sit too long over direct heat (causing curdling), and using too much pasta water, which makes the sauce watery. Follow the tempering step and keep the pan off the flame when adding the sauce.
Why does this carbonara recipe use a spoon of guanciale fat per person instead of adding all the rendered fat?
Adding only a measured spoon of fat ensures the sauce stays silky without becoming greasy, while still delivering the essential pork flavor. The remaining fat stays in the pan to keep the guanciale crispy.
Can I make spaghetti alla carbonara ahead of time and how should I store it?
The sauce does not hold up well when reheated; it’s best served immediately. If you must store leftovers, keep the pasta and guanciale separate in the refrigerator for up to 24 hours and reheat gently with a splash of water, but the texture will change.
What texture and appearance should I look for when the carbonara sauce is done?
The sauce should coat each strand of pasta with a glossy, velvety sheen, without any visible egg curds. It should be thick enough to cling but still fluid, creating a smooth mouthfeel.
What does the YouTube channel Bon Appétit specialize in?
Bon Appétit is a culinary media brand that produces high‑quality cooking videos, recipe tutorials, and food culture content, featuring professional chefs and food editors who explore both classic and contemporary dishes.
How does the YouTube channel Bon Appétit's approach to Italian cooking differ from other cooking channels?
Bon Appétit blends rigorous technique with approachable storytelling, often highlighting ingredient provenance and nuanced flavor pairings—like the pepper blend in this carbonara—while maintaining a polished, studio‑produced aesthetic that sets it apart from more casual home‑cooking channels.
Last updated: September 6, 2026
