Forklet Search Explore Create Account
Recipe

Cards

Printed at the current scale: 4 servings · US With Grams · front and back, more cards if it runs long

Carbonara, Roman

4 servings · 4 × 6 in
14 oz Spaghetti
5.5 oz Guanciale, cut into 1 cm strips
6 Egg yolks
3.5 oz Pecorino Romano, finely grated
0.25 oz Black pepper, coarsely ground
6 ¾ tbsp reserved pasta water
17 cups Water for the pasta
1 oz Salt for the water
forklet.co/r/OJs5CuJ9?units=us · v1
  1. Boil the spaghetti in 17 cups Water for the pasta with 1 oz Salt for the water until 2 minutes short of al dente. Reserve 6 ¾ tbsp reserved pasta water. 9 min
  2. Render 5.5 oz Guanciale in a cold pan brought slowly to medium heat. 160 °C · 8 min
  3. Whisk 6 Egg yolks with 3.5 oz Pecorino Romano and 0.25 oz Black pepper to a thick paste.
  4. Off the heat, toss the pasta with the fat, then the egg paste, loosening with 3 ⅓ tbsp reserved pasta water until glossy.
Scan for the Full Recipe