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4 StepsCarbonara, Roman · 12 servings

  1. Carbonara · Step 1 of 4

    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.

  2. Carbonara · Step 2 of 4

    Render 450 g Guanciale in a cold pan brought slowly to medium heat.

    fat translucent, edges crisp

    160 °C

  3. Carbonara · Step 3 of 4

    Whisk 18 Egg yolks with 300 g Pecorino Romano and 9 g Black pepper to a thick paste.

  4. Carbonara · Step 4 of 4

    Off the heat, toss the pasta with the fat, then the egg paste, loosening with 150 ml reserved pasta water (half) until glossy.

    creamy, not scrambled