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4 StepsCarbonara, Roman · 4 servings

  1. Carbonara · Step 1 of 4

    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.

  2. Carbonara · Step 2 of 4

    Render 5.5 oz Guanciale in a cold pan brought slowly to medium heat.

    fat translucent, edges crisp

    160 °C

  3. Carbonara · Step 3 of 4

    Whisk 6 Egg yolks with 3.5 oz Pecorino Romano and 0.25 oz 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 3 ⅓ tbsp reserved pasta water (half) until glossy.

    creamy, not scrambled