How The Best Carbonara in NYC is Made

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

1. Prepare Guanciale

   Trim off the skin and the black‑pepper coating from the guanciale, then cut into 1‑cm cubes.

   Time: PT3M

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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