Authentic Roman Carbonara

🥘 Ingredients

Carbonara Paste

• Pecorino Romano
  50 g
• black pepper
  1 tsp
• large egg yolks
  2
• large whole egg
  1

Render Guanciale

• guanciale
  100 g

Boil Pasta

• dried pasta
  200 g

Emulsify & Serve (Off Heat)

• Pecorino Romano

🍳 Cookware

• medium bowl
• skillet
• large pot
• tongs

Carbonara Paste

1. 1

   In a medium bowl , whisk large egg yolks , large whole egg , finely grated Pecorino Romano , and freshly cracked black pepper until it forms a thick, smooth paste. Set aside.

   large egg yolks: 2, large whole egg: 1, Pecorino Romano: 50 g, black pepper: 1 tsp

Render Guanciale

1. 1

   Place batons of guanciale into a large, cold skillet .

   guanciale: 100 g
2. 2

   Cook over medium-low heat for ⏱️ 5-7 minutes until golden and crispy with rendered fat.
3. 3

   Remove the skillet completely from the heat. Spoon out any excessive fat, leaving roughly 2–3 tablespoons of rendered pork fat in the pan with the crispy guanciale.

Boil Pasta

1. 1

   Bring a large pot of salted water to a rolling boil—use slightly less water than normal to concentrate the starch.
2. 2

   Add dried pasta (spaghetti, rigatoni, or mezze maniche) and cook until just shy of al dente.

   dried pasta: 200 g

Emulsify & Serve (Off Heat)

1. 1

   Using tongs , transfer the hot pasta directly from the boiling water into the skillet with the rendered pork fat and guanciale. Toss vigorously to thoroughly coat the pasta in the fat.
2. 📝

   Important: Ensure the skillet is completely off the stove heat to prevent the eggs from scrambling.

3. 2

   Ladle in a splash (about 30 ml) of hot pasta cooking water. Pour the prepared egg and cheese paste over the pasta, tossing rapidly and continuously.
4. 3

   The residual heat will emulsify the fat and eggs into a glossy, velvety cream. If the sauce is too thick or sticky, add a few more drops of pasta cooking water.
5. 📝

   Rescue Tip: If the sauce is too thin, hold the skillet over the simmering pasta pot like a double boiler, tossing constantly until gentle indirect steam heat thickens the emulsion. Never apply direct stove heat!

6. 4

   Plate immediately into warmed bowls, finishing with extra grated Pecorino Romano and freshly cracked black pepper.

   Pecorino Romano