Forklet Search Explore Create Account
Recipe

Cards

Printed at the current scale: 2 servings · Metric · front and back, more cards if it runs long

Carbonara, Roman

2 servings · 4 × 6 in
200 g Spaghetti
75 g Guanciale, cut into 1 cm strips
3 Egg yolks
50 g Pecorino Romano, finely grated
1.5 g Black pepper, coarsely ground
50 ml reserved pasta water
4 l Water for the pasta
30 g Salt for the water
forklet.co/r/OJs5CuJ9?scale=0.5 · v1
  1. Boil the spaghetti in 4 l Water for the pasta with 30 g Salt for the water until 2 minutes short of al dente. Reserve 50 ml reserved pasta water. 9 min
  2. Render 75 g Guanciale in a cold pan brought slowly to medium heat. 160 °C · 8 min
  3. Whisk 3 Egg yolks with 50 g Pecorino Romano and 1.5 g Black pepper to a thick paste.
  4. Off the heat, toss the pasta with the fat, then the egg paste, loosening with 25 ml reserved pasta water until glossy.
Scan for the Full Recipe