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Printed at the current scale: 12 servings · Metric · front and back, more cards if it runs long

Carbonara, Roman

12 servings · 4 × 6 in
1200 g Spaghetti
450 g Guanciale, cut into 1 cm strips
18 Egg yolks
300 g Pecorino Romano, finely grated
9 g Black pepper, coarsely ground
300 ml reserved pasta water
4 l Water for the pasta
30 g Salt for the water
forklet.co/r/OJs5CuJ9?scale=3 · 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 300 ml reserved pasta water. 9 min
  2. Render 450 g Guanciale in a cold pan brought slowly to medium heat. 160 °C · 8 min
  3. Whisk 18 Egg yolks with 300 g Pecorino Romano and 9 g Black pepper to a thick paste.
  4. Off the heat, toss the pasta with the fat, then the egg paste, loosening with 150 ml reserved pasta water until glossy.
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