Babe Wanted Carbonara

By Andy Cooks · 30 min

Ingredients

Instructions

1. Bring a large pot of water to the boil with 2 pinches of salt.
2. Dice the guanciale into 1 cm cubes and put them in a cold frying pan. Set over medium heat and cook 8 to 10 minutes, stirring often, until browned and crisp.
3. Move the guanciale to a plate and pour the fat from the pan into a small bowl. Take the pan off the heat and let it cool completely.
4. Cook the pasta in the boiling water until al dente.
5. Grate the pecorino into a large bowl, season with pepper and add the egg yolks.
6. Stir about 125 ml (1/2 cup) of the hot pasta water into the egg and cheese mixture, mixing quickly to start melting the cheese.
7. Off the heat, put 3/4 of the guanciale and 1 tablespoon of the reserved fat in the cooled pan, then add the egg and cheese mixture.
8. Move the drained pasta to the pan and stir quickly to form an emulsified sauce. If the pan is too cold to melt the cheese, set it over the pot of simmering pasta water to warm gently; do not put it back over direct heat.
9. Spoon into bowls and top with the remaining guanciale and more black pepper.

Summarized from Andy Cooks's video. Watch it for the details.

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EggCheesePecorino cheeseSpaghettiGuanciale