Italian Chef Reacts to the PERFECT Carbonara made 15 minutes

Ingredients

• 150 g Guanciale (Skin removed, cut into thin strips)
• 400 g Spaghetti (Rumo brand or any good quality dry spaghetti)
• 150 g Pecorino Romano Cheese (Freshly grated)
• 4 large Egg Yolks (Room temperature)
• 1 tsp Freshly Ground Black Pepper (Coarsely ground, plus extra for garnish)
• 1 tbsp Extra Virgin Olive Oil (Optional, for initial pan if guanciale is very lean)
• pinch Salt (Optional, because Pecorino is salty)

Instructions

1. Prepare Ingredients

   Remove the skin from the guanciale and cut it into thin strips. Grate the Pecorino Romano, separate the egg yolks, and set everything within easy reach.

   Time: PT5M

2. Render Guanciale

   Heat the skillet over medium heat. Add the guanciale strips (and a splash of olive oil if the meat is very lean). Cook for about 7 minutes, stirring occasionally, until the fat has rendered and the pieces are crisp on the edges but still tender in the middle. Add a splash of water if the pan gets too dry.

   Time: PT7M

   Temperature: Medium heat

3. Cook Spaghetti

   While the guanciale renders, bring a large pot of water to a rolling boil. No salt is needed because the Pecorino is salty. Add the spaghetti and cook for 5‑6 minutes, about half the package time, until al dente. Reserve 1 cup of the hot pasta water, then drain the pasta.

   Time: PT8M

   Temperature: Boiling

4. Make Egg‑Cheese Emulsion

   In a mixing bowl, whisk together the egg yolks, grated Pecorino, and freshly ground black pepper until the mixture becomes a thick, pale paste.

   Time: PT2M

5. Combine Pasta and Guanciale

   Add the drained spaghetti directly to the skillet with the rendered guanciale fat. Toss quickly to coat the noodles evenly with the fat.

   Time: PT1M

6. Create the Creamy Carbonara Sauce

   Remove the skillet from heat. Immediately pour the egg‑cheese mixture over the hot pasta, tossing vigorously with tongs or a fork. Add reserved pasta water a tablespoon at a time, continuing to toss, until the sauce reaches a silky, glossy consistency and coats each strand.

   Time: PT2M

7. Plate and Serve

   Divide the carbonara among warm plates. Garnish with extra grated Pecorino, a generous grind of black pepper, and any crisp guanciale bits you saved. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

25g

Carbohydrates

60g

Fat

22g

Fiber

2g