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Carbonara in a Wok
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A classic carbonara recipe adapted for cooking in a wok, ensuring a creamy sauce without the eggs scrambling.
00:20:00 total
Serves 2
medium
Pasta / Noodle Course
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Ingredients
- guanciale - watch the video to see (cut into pieces, cooked in the wok without oil)
- spaghetti - 200g (200g)
- egg yolks - 2 (two, for the sauce)
- whole egg - 1 (for the sauce)
- black pepper - watch the video to see (generous amount)
- pecorino cheese - watch the video to see (as needed for creaminess and to garnish)
- pasta water - watch the video to see (as needed to prevent the eggs from scrambling and achieve desired sauce consistency)
Instructions
- Cook the Guanciale: Place the guanciale in the wok on medium-low heat. Let it cook until crispy, allowing the fat to render out.
- Prepare the Carbonara Sauce: In a bowl, whisk together two egg yolks and one whole egg. Add a generous amount of black pepper and a bit of the hot oil rendered from the guanciale to slightly cook the eggs.
- Cook the Spaghetti: Cook the spaghetti in the wok with the guanciale oil and enough pasta water to prevent it from sticking. Toss well to combine.
- Combine Eggs and Spaghetti: Once the spaghetti is nearly done, add enough pasta water to cool down the wok, then add the egg mixture, stirring quickly to prevent scrambling. The residual heat will cook the eggs into a creamy sauce.
- Final Touches: Add more pecorino cheese and toss the pasta until the sauce becomes creamy. Serve with additional cheese and crispy guanciale on top.
