The sauciest Carbonara

Name: The sauciest Carbonara
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: European, Mediterranean, Italian
Ingredients: 8 ounces dried pasta, such as Spaghetti, Bigoli, Tonnarelli, or Rigatoni; 5 egg yolks, from extra large eggs, room temperature; 1/4 cup pecorino Romano, finely grated; 1/4 cup grana padano, finely grated; 1 teaspoon of cracked black pepper, or more to taste; 1/4 cup trimmed and diced guanciale

7 steps

Prep:10minCook:10min

One of the creamiest, dreamiest Roman pasta dishes. I’ve made it almost fool proof for even the most novice of foodies, so you end up with a perfect sauce, and no scrambled egg! The recipe is simple. There’s no onion, no garlic, no oil. The recipe is traditionally made with guanciale, but pancetta will work fine if you can’t find it easily. The pasta is finished completely off the heat for this, so it’s important to move quickly for a hot plate of pasta. I like pre-warming my bowls prior to plating.

Updated at: Thu, 17 Aug 2023 08:48:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories786.5 kcal (39%)

Total Fat32.6 g (47%)

Carbs88 g (34%)

Sugars3.3 g (4%)

Protein33.7 g (67%)

Sodium640.9 mg (32%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

8 ouncesdried pasta

such as Spaghetti, Bigoli, Tonnarelli, or Rigatoni

5egg yolks

from extra large eggs, room temperature

¼ cuppecorino Romano

finely grated

¼ cupgrana padano

finely grated

1 teaspooncracked black pepper

or more to taste

¼ cupguanciale

trimmed and diced

Instructions

Step 1

In a big pot, add water, and bring up to a boil.

Step 2

In a separate bowl, mix the egg yolks with the cheese. The sauce should be slightly stiffened. I like to add a teaspoon of cheese at a time to make this sauce properly. Sometimes depending on the size of egg, you may need less cheese.

Step 3

In a dry skillet, fry up the guanciale with black pepper on medium high until fragrant and crispy. Set aside off the heat.

Step 4

When the water is at a rolling boil, add your pasta, and cook until al dente, according to the package directions.

Step 5

When the pasta is ready, take it out of the water and add directly to the skillet with the guanciale and fat.

Step 6

Toss the pasta in the fat and black pepper, and then quickly add your egg and cheese mixture. Vigorously but carefully stir the pasta into the egg mixture, melting the sauce with the heat from the pasta. IF the pasta seems too dry and the sauce isn’t melting easily, add a teaspoon or two of starchy pasta water and then stir again until every thing is saucy and well combined.

Step 7

Serve with more cracked pepper and cheese on top if desired. Serve immediately.