I Try To Master The World's Best Carbonara Pasta (full recipe)

By Alex · 30 min

Ingredients

Instructions

1. Cook the spaghetti in boiling salted water according to the package directions.
2. Fry the guanciale cubes over medium-high heat to sear them, then lower the heat; once crispy outside, take them off the heat. Keep the melted fat, using half of it for the sauce.
3. In a heatproof bowl set over simmering water (bottom of bowl not touching the water), whisk the egg yolks, grana padano, pecorino and half of the guanciale fat until foamy. Keep the mixture below 65°C.
4. Drizzle in the fat while whisking so it forms a foamy emulsion, then let the mixture rest.
5. When the pasta is cooked, toss it with the sauce, ground pepper and guanciale cubes, adding a little warm pasta water until creamy.
6. Plate, sprinkle pecorino on top and grind fresh pepper over it. Serve tepid.

Summarized from Alex's video. Watch it for the details.

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