Spaghetti Carbonara

Ingredients

• 200 g Spaghetti (100 g per serving, cooked al dente)
• 160 g Guanciale (Cut into large cubes; remove the outer rind)
• 60 g Pecorino Romano cheese (Finely grated; use a quality aged Pecorino)
• 4 pcs Egg yolks (Only yolks, beaten until smooth; about 2 yolks per serving)
• 1 tsp Freshly ground black pepper (Generously ground; added at several stages)
• 1 tbsp Kosher salt (For pasta water)

Instructions

1. Prepare the ingredients

   Grate the Pecorino Romano finely, cut the guanciale into large cubes after removing the rind, separate the egg yolks and beat them in a bowl with a pinch of freshly ground black pepper until smooth.

   Time: PT6M

2. Render the guanciale

   Place the skillet over medium‑high heat, add the guanciale cubes (no oil or butter) and sauté until the fat is rendered and the pieces are crisp, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

3. Cook the spaghetti

   Bring a large pot of water to a rolling boil, add a tablespoon of kosher salt, then add the spaghetti. Cook for 10 minutes or until al dente, stirring occasionally.

   Time: PT10M

   Temperature: 212°F

4. Create the sauce and combine

   Drain the spaghetti, reserving the hot water. Add a splash (≈¼ cup) of the pasta water to the skillet with the rendered guanciale fat and a pinch of pepper; toss the hot spaghetti in the pan. Remove the pan from the heat, quickly pour the beaten yolk mixture over the pasta, and stir vigorously so the heat gently cooks the yolks without scrambling. Add the grated Pecorino and continue stirring, adding more pasta water a tablespoon at a time until a creamy coating forms.

   Time: PT4M

5. Plate and garnish

   Divide the pasta between two plates, top with the crisp guanciale cubes, a final sprinkle of grated Pecorino and a generous grind of black pepper.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

60 g

Fat

25 g

Fiber

3 g