Spaghetti Carbonara (Roman Style)

Ingredients

• 150 g Guanciale (Trim off black pepper crust and outer skin, then cut into 1 cm cubes)
• 400 g Spaghetti (Traditional durum wheat spaghetti)
• 4 pcs Egg yolks (One yolk per serving; use large, very fresh eggs)
• 80 g Pecorino Romano (Finely grated; salty, sharp flavor)
• 40 g Grana Padano (Finely grated; adds creaminess and balances saltiness)
• 1 tsp Freshly ground black pepper (Generously ground for aroma and heat)
• 1 tbsp Salt (For pasta water; use sparingly)
• 20 g Extra Pecorino Romano (for garnish) (Finely grated)

Instructions

1. Trim and cube the guanciale

   Remove the outer black‑pepper crust and any skin from the guanciale, then cut it into 1 cm cubes.

   Time: PT5M

2. Render the guanciale

   Heat a cast‑iron skillet on high for a few seconds, then lower to medium‑low. Add the guanciale cubes and cook slowly, allowing the fat to melt and the pieces to become crisp on the outside while staying soft inside. No oil or butter is added.

   Time: PT8M

3. Grate and mix the cheeses

   Finely grate Pecorino Romano and Grana Padano. Mix them in a 2 : 1 ratio (80 g Pecorino, 40 g Grana).

   Time: PT2M

4. Prepare the egg‑yolk mixture

   Separate 4 egg yolks (one per serving) into a bowl. Whisk in the cheese mixture and a generous pinch of freshly ground black pepper until smooth.

   Time: PT2M

5. Boil the pasta water

   Fill a large pot with water, bring to a rolling boil, and add 1 tbsp salt (lightly salted).

   Time: PT5M

6. Cook the spaghetti

   Add 400 g spaghetti to the boiling water and cook for about 12 minutes, or until the pasta is soft (not al dente). Reserve 1 cup of the hot pasta water before draining.

   Time: PT12M

7. Create the creamy sauce (Bagno Maria)

   Set a heat‑proof bowl over a pot of barely simmering water (double‑boiler). Add the egg‑yolk‑cheese mixture and the half cup of saved guanciale fat. Whisk continuously, keeping the bowl temperature at about 65 °C. Gradually drizzle in reserved pasta water until the sauce reaches a silky, custard‑like consistency.

   Time: PT5M

   Temperature: 65°C

8. Combine pasta, guanciale and sauce

   Add the drained spaghetti to the skillet with the hot guanciale cubes, then pour the creamy sauce over the pasta. Toss quickly so every strand is coated.

   Time: PT2M

9. Plate and finish

   Serve the carbonara on warm plates. Top with extra grated Pecorino Romano and a fresh grind of black pepper.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

65 g

Fat

20 g

Fiber

3 g