How to Make Spaghetti Carbonara: The Technique That Stops Scrambled Eggs Every Time

By Vincenzo's Plate · 20 min

Ingredients

Instructions

1. If the guanciale still has skin, carefully remove it along with any excess pepper on the outside, keeping as much fat as possible. Slice into strips with a good balance of fat and meat.
2. Put the guanciale in a large pan over low heat. Cook gently for about 6–7 minutes, turning occasionally, until the fat has melted, the meat is golden and slightly crispy. Do not rush.
3. Meanwhile, separate the yolks from the whites, keep only the yolks and whisk them lightly with a fork until smooth.
4. Move the guanciale to a plate and set aside, keeping the rendered fat in the pan.
5. Take about half of the fat and add it to the egg yolks. Keep the rest in the pan. Add the grated Pecorino Romano and half of the cracked black pepper, and mix until thick and creamy.
6. Bring a pot of water to a boil, using just enough water for the pasta. Don't overfill, so the water stays starchy.
7. Add the spaghetti and cook until al dente, stirring occasionally, for about 12–13 minutes depending on the pasta.
8. About two minutes before the pasta is ready, scoop out a mug of cooking water. Stir a small amount into the egg mixture; add more if needed until smooth and creamy.
9. When the pasta is ready, warm the pan with the guanciale fat over very low heat. Transfer the pasta into the pan with a little pasta water and toss well, adding more water if needed.
10. Take the pan off the heat and set it over the warm pot to keep it gently warm. Pour in the egg mixture and toss quickly with tongs so it coats the pasta without scrambling. Use a little pasta to scoop up leftover mixture from the bowl and add it back to the pan.
11. Add the remaining black pepper and toss until well combined and glossy.
12. Mix in half of the cooked guanciale, keeping the rest for garnish. Add extra Pecorino Romano, toss once more and plate.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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