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Italian · Pasta
Carbonara
Classic carbonara pasta with guanciale, egg yolks, and pecorino cheese, made completely without cream.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Dice the guanciale into 5 mm cubes and render in a dry skillet over medium heat without oil until crispy.
2
Whisk 4 room-temperature egg yolks with fresh pecorino and a generous amount of black pepper until a thick paste forms.
3
Boil the pasta, making sure to reserve a mug of the starchy cooking water.
4
Drain the pasta 1-2 minutes shy of al dente and transfer it directly into the skillet with the guanciale, turning off the heat.
5
Add the egg yolk mixture and toss continuously, splashing in the reserved pasta water one spoonful at a time until a creamy sauce emulsifies.
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