Foolproof Carbonara
(2.5)
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A classic Italian pasta dish made with a creamy sauce of eggs, cheese, and guanciale, flavored with black pepper. This version focuses on technique to achieve a luscious and creamy texture without the sauce scrambling.
00:20:00 total
Serves 4
medium
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Ingredients
- black peppercorns - watch the video to see (toasted and crushed, quantity to taste)
- parmesan cheese - watch the video to see (grated)
- pecorino cheese - watch the video to see (grated)
- eggs - 5 (room temperature, 3 whole and 2 yolks)
- guanciale - watch the video to see (cut into thick matchsticks or chunks)
- olive oil - watch the video to see (a little for cooking guanciale)
- spaghetti - watch the video to see (or pasta of choice)
- salt - watch the video to see (for pasta water, to taste)
Instructions
- Toast and Crush Peppercorns: Toast black peppercorns over medium-low heat until fragrant, then let cool and crush to a coarse texture.
- Grate Cheeses: Grate parmesan and pecorino cheeses using a microplane for a fine texture.
- Prepare Egg Mixture: Combine room temperature whole eggs and yolks in a bowl. Add grated cheeses and mix until smooth. Incorporate some of the toasted and crushed black peppercorns.
- Prepare Guanciale: Cut guanciale into thick matchsticks or chunks. Lightly brown in a pan with a little olive oil, then remove from heat.
- Cook Pasta: Cook pasta in salted boiling water until al dente. Reserve some pasta water.
- Combine Ingredients: In a large bowl (not in the pan), combine the hot drained pasta with the egg and cheese mixture, adding guanciale and its rendered fat. Mix vigorously to create a creamy sauce without scrambling the eggs. If needed, add a little pasta water to adjust the sauce consistency.
- Serve: Serve immediately, garnished with additional grated cheese and black pepper to taste.
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