Pasta alla Carbonara
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.7 out of 5 stars
(10)
Ingredients
3-4 servings
- 12 ounces (340 grams) uncooked pasta (mezze rigatoni used)
- 2 large eggs
- 4 large egg yolks
- 2 ounces (60 g) freshly-grated Pecorino Romano cheese, plus extra for garnish
- fine sea salt and freshly-cracked black pepper
- 8 ounces (225 g) guanciale, diced into ½-inch cubes
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Preparation
Step 1
Cook the guanciale. Heat a large sauté pan over medium-low heat. Add the diced guanciale and cook until golden brown and crispy, about 10 minutes. Transfer guanciale to a bowl.
Step 2
Bloom the black pepper. Add 1 teaspoon freshly-ground black pepper to the pan with the hot grease, then turn off the heat.
Step 3
Boil the pasta. Fill a large stockpot with lightly-salted water and bring to a boil. Add the pasta and cook for 8 minutes.
Step 4
Mix the sauce. Whisk eggs, egg yolks, and Pecorino in a large metal mixing bowl. Gradually pour in the pepper guanciale grease while whisking. Add ½ cup of the starchy pasta water to the egg mixture while whisking.
Step 5
Quickly transfer the pasta. Use a spider strainer or tongs to transfer the pasta to the mixing bowl, tossing with the egg mixture. Add the cooked guanciale to the bowl.
Step 6
Finish the pasta. Place the mixing bowl over the stockpot like a double boiler and toss the pasta until the sauce thickens. Transfer pasta to serving dishes immediately.
Step 7
Serve. Serve warm, garnished with extra cheese and black pepper.
Step 8
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Chef's notes
Recipe updated in 2022 to include less pasta and revised instructions for a more reliable method. Includes a double-boiler method inspired by Luciano Monosilio.
Avoid scrambling the eggs by gradually incorporating heat and using a double-boiler technique.
