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Traditional Carbonara Spaghetti
Discover the true Italian carbonara recipe according to Norbert Tarayre: al dente spaghetti, melting guanciale, egg yolks, parmesan (or pecorino) and black pepper, all without cream. A velvety sauce obtained by emulsifying the rendered guanciale fat with the pasta cooking water.
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Cost Breakdown
Critical Success Points
- • Render the guanciale without burning it
- • Mix the egg yolks with the cheese off the heat to avoid coagulation
- • Emulsify with the cooking water to achieve a creamy sauce
- • Serve immediately on a hot plate
Safety Warnings
- • Beware of boiling water – handle with care
- • Do not leave egg yolks on the heat or they will coagulate
- • Hot guanciale can cause burns – handle with tongs
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