Ramen carbonara in 60 seconds?

Ingredients

• 400 g Spaghetti (dry, preferably bronze‑cut for better texture)
• 150 g Guanciale (cut into ½‑inch strips; if unavailable, use high‑quality pancetta (but flavor will differ))
• 100 g Pecorino Romano (finely grated; use authentic Pecorino Romano for proper sharpness)
• 3 large Eggs (room temperature; use fresh or pasteurized if concerned about raw egg)
• 1 tsp Freshly Ground Black Pepper (coarsely ground for texture and aroma)
• to taste Salt (for pasta water; use kosher or sea salt)

Instructions

1. Boil Pasta Water

   Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

2. Cook Spaghetti

   Add the spaghetti and cook until al dente (about 8‑9 minutes). Reserve 1 cup of pasta cooking water before draining.

   Time: PT10M

   Temperature: 100°C

3. Render Guanciale

   While the pasta cooks, place the guanciale strips in a cold skillet, then set the heat to medium. Cook, stirring occasionally, until the fat renders and the meat is crisp, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Prepare Egg‑Cheese Mixture

   In a mixing bowl, whisk together the eggs, grated Pecorino, and freshly ground black pepper until smooth.

   Time: PT3M

5. Combine Pasta and Guanciale

   Drain the spaghetti, returning it to the pot or a warm bowl. Add the crisp guanciale (including rendered fat) and toss to coat.

   Time: PT2M

6. Create the Carbonara Sauce

   Off the heat, quickly pour the egg‑cheese mixture over the hot pasta, tossing vigorously with tongs. Add reserved pasta water a little at a time (about ¼ cup) until the sauce reaches a glossy, creamy consistency.

   Time: PT5M

7. Plate and Serve

   Divide the carbonara among warm plates, finish with an extra sprinkle of Pecorino and a pinch of black pepper.

   Time: PT2M

Nutrition Facts

Calories

560

Protein

22 g

Carbohydrates

68 g

Fat

22 g

Fiber

3 g