CARBONARA PASTA

⏲ Prep time ⏲ Cooking time Difficulty level Portions

10 min 15 min ★★★☆☆ 4

Ingredients

Pasta & Meat

•            Spaghetti: 320 g

•            Guanciale (traditional) or pancetta: 150 g

Sauce

•            Egg yolks: 4 large (≈ 70–80 g)

•            Pecorino Romano, finely grated: 80 g

•            Parmesan (optional, mixed with Pecorino): 20 g

•            Black pepper, freshly ground: 2–3 g

Salt

•            Salt for pasta water: 10–12 g (the sauce itself needs no added salt)

Cooking instructions

1. Prepare the sauce

Whisk egg yolks, Pecorino, and black pepper in a bowl until thick and creamy. Set aside.

2. Cook the guanciale

Cut into small strips. Cook in a pan over medium heat for 5–6 minutes until crisp and the fat renders. Remove from heat but keep the fat in the pan.

3. Cook the pasta

Boil spaghetti in salted water until al dente. Reserve 100 ml of pasta water.

4. Combine

Add the hot pasta to the pan with the guanciale (off the heat). Toss well.

Pour in the egg‑cheese mixture and stir quickly, adding splashes of pasta water until the sauce becomes glossy and creamy.

5. Serve

Top with extra Pecorino and black pepper.

Chef ’s Notes

•            The pan must be off the heat when adding the eggs to avoid scrambling.

•            Pecorino gives the signature sharp flavour; Parmesan softens it.

•            Guanciale is traditional because of its rich, cured fat.

•            The sauce should cling to the pasta, not pool at the bottom.