How to Make Next Level SPAGHETTI alla CARBONARA

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta and bacon are more accessible substitutes, though they alter the flavor.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan and Grana Padano offer a similar texture and flavor at a lower cost.

Welcome to the cooking channel and introduction to the dish.

Mention of using spaghetti cuadrati, a thicker square spaghetti, and if unavailable, to use regular spaghetti.

Measure out 300 grams of spaghetti.

Measure out 200 grams of Pecorino Romano cheese.

Measure out 300 grams of guanciale.

Use 4 eggs: 3 egg yolks and 1 whole egg for creaminess.

Remove the skin from the guanciale before cutting.

Cut the guanciale into strips for even cooking.

Do not add salt to the pasta water due to the saltiness of the Pecorino cheese.

Boil 2 quarts of water and add the spaghetti, cooking for 13 minutes.

Push the pasta down in the pot to ensure even cooking.

Cook the guanciale in a skillet over medium-low heat until crispy, allowing the fat to render.

Crack the eggs into a bowl, discarding the whites, and keep only the yolks for the sauce.

Add the whole egg to the yolks for extra creaminess.

Mix the egg yolks and whole egg together until combined.

Add half of the Pecorino cheese to the egg mixture and a splash of pasta water to create a creamy sauce.

Stir the egg and cheese mixture until thick and creamy.

Remove half of the cooked guanciale from the pan and leave the rest for mixing with the pasta.

Once the pasta is cooked, transfer it directly from the pot to the skillet with the guanciale, including some pasta water.

Stir the pasta with the guanciale to combine.

Add a little more pasta water to help the egg mixture not scramble when added.

Switch off the heat before adding the egg mixture to the pasta.

Pour the egg and cheese mixture over the pasta and stir continuously until creamy.

Serve the carbonara in a bowl, garnished with additional Pecorino cheese and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens