How to Make a Traditional Carbonara | Chef Jean-Pierre

By Chef Jean-Pierre · 20 min

Ingredients

Instructions

1. Whisk the eggs in a glass bowl with the Parmesan, Pecorino and black pepper.
2. Over low heat, render the guanciale in a frying pan until the fat runs and the lean parts caramelize. Spoon off a couple of tablespoons of fat and set it aside.
3. Cook the spaghettoni in salted boiling water for 10 to 13 minutes, following the package directions.
4. Turn the pan heat down to medium-low. Move the drained pasta into the pan, then toss it with the egg mixture, mixing vigorously so the eggs do not scramble. Add a few ounces of the pasta water to loosen it.
5. Divide among plates, spoon over a little of the saved fat, and finish with shaved cheese and freshly ground black pepper.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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